Coconut and Cream Cheese Cake

    1 hour 35 minutes

    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.

    246 people made this

    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

    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. Preheat the oven to 165 degrees C. Grease and flour a 25cm ring tin.
    2. In a large bowl cream together the butter and cream cheese until well blended.
    3. Add sugar then beat until light and fluffy.
    4. Blend in the eggs one at a time then stir in the coconut essence.
    5. Mix in flour and baking powder until just moistened then stir in coconut.
    6. Spoon batter into the prepared cake tin.
    7. Bake for 1 hour and 20 minutes in the preheated oven until a knife inserted into the cake comes out clean.
    8. Allow the cake to cool in the tin for 10 minutes before inverting onto a cake rack.

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    Reviews and Ratings
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    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)