Velvety Coconut and Spice Cake

Velvety Coconut and Spice Cake

Velvety Coconut and Spice Cake


Makes one 3-layer cake


1/2 cup granulated sugar plus additional for preparing cake pans
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
4 eggs
1 teaspoon vanilla
1-1/2 cups light cream
1/4 cup molasses
1-1/2 cups shredded coconut
Creamy Orange Frosting
Candied Orange Rose and toasted coconut for garnish (optional)
2/3 cup orange marmalade


  1. Preheat oven to 350°F. Grease three (8-inch) round cake pans; sprinkle with enough granulated sugar to lightly coat bottoms and sides of pans.
  2. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside.
  3. Beat butter in large bowl until creamy. Add 1/2 cup granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
  4. Combine cream and molasses in small bowl. Add flour mixture to egg mixture alternately with molasses mixture, beating well after each addition. Stir in coconut; pour evenly into prepared pans.
  5. Bake 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks to cool completely.
  6. Prepare Creamy Orange Frosting and Candied Orange Rose, if desired.
  7. To assemble, spread two cake layers with marmalade; stack on serving plate. Top with third cake layer. Frost with Creamy Orange Frosting. Refrigerate. Garnish, if desired.

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