Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Holiday Coconut Cake Recipe

Holiday Coconut Cake

Prep Time: 40 Minutes

Skill Level: Advanced

Recipe Rating

Ingredients

  • 1 cup buttermilk
  • 2 cups MOUNDS Sweetened Coconut Flakes
  • 1/2 cup pecans
  • TOFFEE CREAM
  • HEATH BITS 'O BRICKLE Toffee Bits
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1/2 cup butter or margarine
  • 1/2 cup shortening

Directions

  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
  • 2. Beat butter, shortening, sugar, egg yolks and vanilla until creamy. Stir together flour, baking soda and salt; add alternately with buttermilk, beating until well blended. Stir in coconut and pecans.
  • 3. Beat egg whites until stiff; fold into batter. Pour batter into prepared pan.
  • 4. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  • 5. Frost with TOFFEE CREAM. Garnish with additional toffee bits, if desired. Cover; store leftover cake in refrigerator. Makes 12 servings.
  • TOFFEE CREAM: Beat 2 cups (1 pt.) cold whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract in large bowl until stiff. Fold in 1/2 cup HEATH BITS 'O BRICKLE Toffee Bits. About 4 cups.
  • Simply Delicious

    See How to Videos

    Watch Videos
  • Become a Member Today

    Save Your Favorite Recipes

    Rate and Review to Share Your Experience

    Get Access to Our Exclusive Newsletter

    Create Your Account

Ratings & Reviews

    When I made this cake I left out the nuts an added toffee bits in the cake with the coconut. It was a great hit at Christmas dinner.
In English