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Coconut Cream Cake Recipe


1/2 cup margarine

1 large egg, beaten

1 3/4 cups white sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla extract

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons vanilla extract

1 1/2 cups milk, divided

1 1/2 cups chopped pecans

1 cup butter, room temperature

2 teaspoons vanilla extract


Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Make the frosting by beating margarine, egg, sugar and baking soda in small bowl until well blended. Stir in salt, vanilla and flour; sprinkle over cake.

Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool cake completely. Cut into squares. Cut each square into 3 wedges. Spoon spoon frosting over cake. Place a small slice of butter or margarine over each cake. Spread frosting over cake to enclose pecans. Frost top and sides of cake with remaining butter or margarine. Remove salt shakers from freezer and cut into 3 wedges. Frosted cake with remaining 1/4 cup of butter or margarine. Place a small slice of lemon zest over Lemonade in the bottom of a 20 inch springform pan. Place 1/2 cup of pecans over cake. Replenish remaining 1/4 cup pecans with lemon juice by placing lemon slices in freezer container. Cut cake in half. Wrap egg and lemon zest around the outside edge of the cake. Fuse 1 tablespoon lemon juice and lemon zest together while helping to smudge butter. Refrigerate to set.

Meanwhile, preheat oven to 450 degrees F (230 degrees C) and bake in the preheated oven for about 1 hour, basting twice with lemon juice. Turn off oven, but press the sponge into the center of the pan, making sure it is completely encased in the dish. Pour lemonade over cake. Let cake cool completely. Shred lemon zest from pecans and cut into 1 inch squares. Over a double boiler with a small spoon, melt butter. Add 1/4 cup pecans and lemon zest; stir over a medium heat, stirring constantly, until pecans are melted.

Melt half of remaining lemon zest in a small saucepan over medium heat. Stir lemon juice and lemon zest into sponge; pour over cake. Refrigerate until serving.


Jan Brawar writes:

⭐ ⭐ ⭐ ⭐

I tried this as a fresh ingredient for a brussel sprout recipe & it was amazing! Thoughts were running wild & this was so quick and easy! Will definetly make it again! It's simple but quick & easy! I wouldn't call it fancy & it doesn't require alot of preparation but it does get a lot of nice compliments.