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Coconut and Cream Cheese Cake
This is a rich and dense cake that includes coconut and cream cheese, it is perfect for heavy duty cake decorating like weddings and birthdays.
Ingredients
Serves: 16
- 250g butter, softened
- 250g cream cheese, softened
- 3 cups (660g) white sugar
- 6 eggs
- 1 teaspoon coconut essence
- 3 cups (375g) plain flour
- 1/2 teaspoon baking powder
- 2 cups desiccated coconut
Directions
Preparation:15min ›
Cook:1hour20min ›
Ready in:1hour35min
- Preheat the oven to 165 degrees C. Grease and flour a 25cm ring tin.
- In a large bowl cream together the butter and cream cheese until well blended.
- Add sugar then beat until light and fluffy.
- Blend in the eggs one at a time then stir in the coconut essence.
- Mix in flour and baking powder until just moistened then stir in coconut.
- Spoon batter into the prepared cake tin.
- Bake for 1 hour and 20 minutes in the preheated oven until a knife inserted into the cake comes out clean.
- Allow the cake to cool in the tin for 10 minutes before inverting onto a cake rack.
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Reviews and Ratings
Global Ratings:
(376)
Reviews in English (322)
This cake is truly excellent. Be sure to beat the sugar/butter for about 7 minutes to ensure enough air is incorporated. Also, I use dessicated coconut (I buy it online) and it makes a WONDERFUL improvement - none of that "chew chew chew" feeling with the supermarket kind. Has a stronger coconut taste, and lends a firmness that makes this wonderful cake even better! - 23 Feb 2008 (Review from Allrecipes USA and Canada)
I've made this recipe twice now for company and have had only rave reviews! However, I always end up having to bake it for at 2 hours. ALso, I thought it was just a bit too sweet so the second time I made it I used a half cup less sugar and it tasted wonderful. - 27 Jun 2004 (Review from Allrecipes USA and Canada)
This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!! - 02 Aug 2004 (Review from Allrecipes USA and Canada)