Almond Coconut 3-Layer Cake With Coconut Frosting

“Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.”

Ingredients Nutrition


  1. Set oven to 350°F.
  2. Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
  3. In a medium bowl, beat egg whites until stiff, but not dry; set aside.
  4. In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
  5. Add in yolks (one at a time) beating well after each addition.
  6. In a bowl, sift flour and baking soda together.
  7. Add to the egg yolk mixture alternating with buttermilk.
  8. Add in coconut and nuts; beat well.
  9. Fold in beaten egg whites with a spatula.
  10. Divide the batter evenly between the three cake pans.
  11. Bake for 25 minutes, or until cake tests done.
  12. Place the pans on a wire rack to cool.
  13. Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
  14. Allow to cool completely before frosting.
  15. For frosting: Cream together the cream cheese and butter until fluffy.
  16. Gradually beat in the powdered sugar (this takes about 5 minutes).
  17. To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
  18. Stir in 3/4 cup coconut and 3/4 cups pecans.
  19. Frost and fill cake.
  20. Sprinkle the top with reserved coconut.

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