Tropical coconut flavor combined with the luscious whipped cream make this beautiful cake a dessert lover's dream! Adding jelly beans on top make it a perfect centerpiece for your Easter table.
A Vintage Cake Recipe with Old Fashioned Flavor
When flipping through my grandma's old recipes, I came across a clipping of a vintage, from-scratch cake recipe called "Easter Glory Cake" from a 1953 ad for Swan's Down Cake Flour. I had a box in my pantry, and the cake recipe on the current box is nothing like the old one. So, I decided to try the old fashioned recipe. As soon as I took a bite of this fluffy cake, the delicate texture and light vanilla flavor sent me back in time to my grandma's avocado-colored kitchen.
The recipe is easy to follow and whips up in just a few minutes. It produced two gorgeous round cakes which I used to make the coconut whipped cream cake.
Ingredients For Coconut Whipped Cream Cake
First, to make the cakes you'll need the following ingredients:
- Swan's Down Cake Flour
- Sugar
- Eggs (bring to room temperature)
- Vanilla
- Baking powder (make sure it's fresh)
- Salt
- Crisco Shortening (room temperature)
- Milk (I used whole milk)
Then, for the coconut cream part you'll need:
- Heavy whipping cream
- Shredded coconut
- Cream of Coconut (Not coconut cream)
- Cream cheese (optional)
I don't sweeten the whipped cream for this cake, because the sweetness of the cake, coconut cream, and sweetened coconut make it plenty sweet already. However, if you'd like to add some powdered sugar to the whipped cream to make it even sweeter, by all means go ahead!
How to Assemble the Coconut Whipped Cream Cake
I love this dessert because it's beautiful and very forgiving if your cakes don't turn out perfectly. Once you cover them in frosting and coconut, no one will ever notice any imperfections they may have! And assembling the final product couldn't be easier.
When your two cakes come out of the oven, allow them to cool for 30 minutes, then remove them from their pans and place each one on its own plate. Using a fork, poke holes through the cakes, then pour the coconut cream over the cakes. (A two-prong carving fork works well for this, but a dinner fork can be used, too.) Use a flat spatula to spread the coconut cream over the top and sides and into the holes.
Carefully move one plate to your serving platter. Whip your whipping cream until stiff peaks form. If the cake will not be served right away, beat in 4 oz. of room temperature cream cheese to stabilize the whipped cream so that it holds without drooping or melting. Spread your whipped cream heavily all over the bottom and sides of one of the cakes, then sprinkle sweetened coconut flakes over all. Stack second cake on top and repeat with whipped cream and coconut. If you're making it for Easter, decorate with jelly beans if desired.
Tips for Making the Perfect Cake
- Make sure all ingredients are at room temperature before baking. This ensures the cake will bake evenly.
- Measure all ingredients precisely for best results.
- Use fresh baking powder so the cake rises properly.
- Be sure to use coconut cream and not cream of coconut, which is a different product.
- Chill the bowl and beaters in the freezer for 20 minutes before whipping the cream for best results.
- Test cakes by inserting a wooden toothpick in the center. If it comes out clean, it is done baking.
- Do not open the oven doors during baking except when doing the toothpick test, because it can cause your cakes to fall.
- Bake cakes one at a time, or in two separate ovens for even baking.
Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!
Coconut Whipped Cream Cake
Ingredients
- 2.5 cups Swans Down Cake Flour
- 3 teaspoon Baking powder
- 1 teaspoon Salt
- 1.5 cups Granulated sugar
- 1 cup Whole milk divided
- ½ cup Crisco shortening at room temperature
- 1 teaspoon Vanilla
- 2 Eggs unbeaten and at room temperature
Topping
- 15 oz Coconut cream
- 2 cups Heavy whipping cream
- 14 oz Sweetened coconut flakes
- 4 oz Cream cheese optional, at room temperature
Instructions
- Preheat oven to 375℉. Generously grease and flour bottom and sides of two 8-inch cake pans.
- Add Crisco shortening to a large bowl and beat until creamy.
- Combine cake flour, baking powder, salt and sugar in a sifter, and sift into bowl with shortening.
- Add ¾ cup of milk and vanilla; mix on low just until all flour is dampened, then adjust mixing speed to medium and beat for 2 minutes.
- Add eggs and remaining ¼ cup of milk and beat on low speed 1 minute longer.
- Pour batter evenly into the two prepared baking pans. Bake 30 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
- Cool for 30 minutes. While cooling, place bowl and beaters for whipping cream into the freezer to chill.
- Remove cakes from cake pans and place on individual plates. Poke holes generously through both cakes using a fork. Pour coconut cream over cakes. Use a flat spatula to spread over top and sides, making sure coconut cream is draining into holes.
- Whip cream in chilled bowl until stiff peaks form. If you desire a longer lasting whipped cream, whip 4 oz. of softened cream cheese with the whipping cream until stiff peaks form.
- Spread whipped cream generously over the top and sides of one cake, then sprinkle flaked coconut heavily over the top. Gently set the second cake on top of the layer of coconut. Frost the cake all over with the remaining whipped cream, then sprinkle the entire cake with coconut until it is covered. Garnish with jelly beans if desired.
Notes
- Make sure all ingredients are at room temperature before baking. This ensures the cake will bake evenly.
- Measure all ingredients precisely for best results.
- Use fresh baking powder so the cake rises properly.
- Be sure to use coconut cream and not cream of coconut, which is a different product.
- Chill the bowl and beaters in the freezer for 20 minutes before whipping the cream for best results.
- Test cakes by inserting a wooden toothpick in the center. If it comes out clean, it is done.
- Do not open the oven doors during baking except when doing the toothpick test, because it can cause your cakes to fall.
- Bake cakes one at a time, or in two separate ovens for even baking.
