Chantilly Coconut Cake
When I think of Easter Brunch I think of an elegant Coconut Cake. I also remember my mama spending half a day in the kitchen making the cake, cooking the divinity icing, and sprinkling it with fresh grated coconut. AND, if the weather wasn’t just right, the icing would fail and she would have to start all over. That’s when my sister and I cleared out leaving plenty of room between us and Mama’s sad cake and disposition.
No need to worry about failed icing with this no hassle recipe. The cake is my pound cake and the icing is toasted coconut blended with my Chantilly Cream. (Or, if you really want easy, use Cool Whip.) You can bake it in a 9X13 pan served in squares, or spend a little more time and make a layer cake. Just remember that this cake must be kept refrigerated.
Easter blessings to one and all!
- 3 sticks unsalted butter
- 8 oz. cream cheese
- 3 cups sugar
- 6 eggs
- 1 T pure vanilla
- 3 c. all purpose flour, sifted
- ¼ t. baking soda
- 1 t. salt
- 7-14 oz. coconut, toasted (amount of coconut depends on your preference. You can buy coconut on the baking aisle, but Mama always preferred to use fresh grated coconut or the frozen variety)
- 1 cup heavy whipping cream
- ½ cup sour cream
- ¼ cup powdered sugar
- 1 t. pure vanilla
Or, replace the Chantilly Cream with 8-16 oz. cool whip.
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In an electric mixer, beat butter and cream cheese until smooth. Gradually add sugar and beat until fluffy. Then, add eggs one at a time and vanilla. Beat until creamy. Sift flour and combine with soda & salt. Add flour slowly with mixer on low. When thoroughly mixed in, turn mixer up and beat about 2 minutes. Spray 9X13 pan with cooking spray. If making a layer cake, grease and flour 3-8″ round pans so cake will release completely from pan. Spread batter evenly into pan(s). Bake at 325 degrees for 30-45 minutes. Cake is done when an inserted toothpick comes out clean. Allow cakes to cool completely before icing.
Spread coconut on cookie sheet. Broil under oven broiler for 3-5 minutes until lightly browned. Allow to cool completely
Chill a stainless bowl and wire whisk beaters ahead of prep. Add all ingredients and beat until stiff and mixture forms peaks. Take care not to overbeat or mixture will become grainy when whipping cream begins to turn to butter. If this happen, you’ll have to discard and start over. Stir in toasted coconut and ice cooled cake.
Mix cooled toasted coconut with Chantilly Cream or Cool Whip and ice cake. Refrigerate before serving and refrigerate left over cake.