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Coconut Cream Cake Recipe


3 3/4 cups all-purpose flour

1 cup milk

1 tablespoon margarine

1/2 teaspoon cream of tartar

1/3 cup white sugar

1 egg

1 teaspoon vanilla extract

3 cups milk

1 teaspoon vanilla extract

1 cup butter

1 (3 ounce) can evaporated milk

2 cups mini marshmallows

1 (3 ounce) package instant coconut cream pudding mix

1 cup butter, softened

1 1/2 cups packed light brown sugar


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, stir together the flour, milk, 1 tablespoon margarine, cream of tartar, and sugar. Make a well in the center and pour in the egg, vanilla and milk mixture. Stir again and pour the batter into the prepared pans.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

In a small bowl, mix the vanilla with brown sugar until smooth. Spread over the cooled cake and chill until set.