The Stay At Home Chef · by Rachel Farnsworth★ 4.9 (68)
Homemade Coconut Cake
NUTRITION · PER SERVING40M COOK
CAL 37%·PRO 15%
CARBS 71G38% OF CAL
4G FIBER43G SUGAR24G OTHER
FAT 51G62% OF CAL
34G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-layer coconut cake from scratch with bold coconut flavor and cream cheese frosting topped with shredded coconut.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 16- 1/2 cup salted butter (softened)
- 1/2 cup vegetable oil
- 1½ cups granulated sugar
- 2 teaspoons coconut extract
- 6 large egg whites (room temperature)
- 1 1/2 cups coconut milk
- 1/4 cup sour cream
- 3½ cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 16 ounces cream cheese (softened)
- 1 cup salted butter (softened)
- 1 teaspoon coconut extract
- 3 cups powdered sugar
- 3 cups unsweetened coconut flakes
At a glance
PER SERVING · TIME 40M
CAL 37%·PRO 15%
CARBS 71G38% OF CAL
4G FIBER43G SUGAR24G OTHER
FAT 51G62% OF CAL
34G SAT18G 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
- 10m
- Cook
- 30m
- Sodium
- 341mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 259mg
- Calcium
- 47mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.