Coconut Cake

I have been searching for a really good coconut cake. And I think I have finally found it.

1-1/2 cups (3 sticks) margarine, softened
2 cups sugar
5 eggs
1-1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup coconut milk
½ cup shredded coconut

2 cups tofutti cream cheese
1 cup margarine, softened
1 teaspoon vanilla
1 pound powdered sugar
¾ cup shredded coconut for sprinkling all over cake

Preheat oven to 350 degrees. Cream together margarine and sugar. Beat in eggs, then add vanilla. Combine flour, baking soda and baking powder and add to the batter, alternately with the soy milk, beginning and ending with the dry ingredients. Fold in the coconut. Pour into two greased 9-inch round cake pans and bake for about 45 minutes. Cool in pan on wire rack for ½ hour; then remove from pan to finish cooling.

When cakes are completely cool, prepare icing. Cream together all ingredients until smooth. Place 1 layer on a serving plate and spread icing over. Cover with top layer and then frost top and sides. Sprinkle coconut on top and lightly press onto sides. Store in refrigerator. Remove 15 minutes before serving.

5 thoughts on “Coconut Cake

  1. Is there any way to substitute (canola) oil for the margerine in this recipe?
    After all, everyone agrees that trans fat is OUT!

    • This is a decadent cake. The margarine gives it a buttery taste though and that much oil would make it heavy and greasy. I say cut back on the fat everywhere else and enjoy a sliver and certainly do not make it for someone who struggles with high cholesterol or heart conditions.

  2. I was wondering whether I could use the healthy margarine substitutes instead? All that margarine makes me nauseous!!! But the cake does look delicious

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