Spend with Pennies · by Holly Nilsson★ 5.0 (41)
Coconut Cake
NUTRITION · PER SERVING125M COOK
CAL 33%·PRO 10%
CARBS 79G47% OF CAL
4G FIBER0G ADDED0G INTRINSIC12G OTHER63G TOTAL SUGAR
FAT 39G52% OF CAL
27G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist coconut cake with coconut buttercream frosting made with heavy cream and coconut extract. An elegant, tropical-flavored dessert perfect for feeding a crowd.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 ½ cups all purpose flour
- 1 cup unsweetened coconut flakes
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 13.7 ounces unsweetened coconut milk (1 can)
- 1 ½ cup unsalted butter (softened)
- 6 cups powdered sugar
- 6 tablespoons unsweetened coconut cream (more as needed)
- ½ teaspoon coconut extract
- 1 pinch salt (or to taste)
At a glance
PER SERVING · TIME 125M
CAL 33%·PRO 10%
CARBS 79G47% OF CAL
4G FIBER0G ADDED0G INTRINSIC12G OTHER63G TOTAL SUGAR
FAT 39G52% OF CAL
27G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 176mg
- Total sugar
- 63g
- Added sugar
- ≥62g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 214mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.