Brown Betty Bakery Coconut Cake

This Brown Betty Bakery coconut cake is dubbed Company’s Comin’ Coconut Cake at the boutique where it’s sold in Philadelphia. True to it’s name, this beauty of a pound cake will have you dreaming up excuses to invite guests for dinner.

A Brown Betty Bakery coconut cake on a decorative white cake stand.

This coconut cake from Philadelphia’s Brown Betty Dessert Boutique is charmingly dubbed “Company’s Comin’ Coconut Cake” by the good folks at the bakery—and we can understand why. Truly a three-layer extravaganza, the pound cake baked in round layers is so tender and moist as to bring tears to your eyes. But that’s not all. The layers are sandwiched with a coconut filling, then slathered with cream cheese frosting, and then, as you can plainly see, strewn with coconut galore. Because the coconut plays a very real yet relatively restrained role, the cake is swell for situations when you crave a certain amount of coconuttiness but don’t care to quite cross over into coconutty obscenity.–Renee Schettler Rossi

Brown Betty Bakery Coconut Cake

  • Quick Glance
  • (7)
  • 45 M
  • 1 H, 20 M
  • Serves 20 (or more) people
4.7/5 - 7 reviews
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Special Equipment: three 9-inch round cake pans

Ingredients

  • For the coconut cake
  • For the coconut filling
  • For the cream cheese frosting

Directions

Make the coconut cake

Preheat the oven to 350°F (176°C). Coat three 9-inch round cake pans with vegetable shortening, line the bottoms of the pans with parchment paper, and spray with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar on low speed and beat until smooth, about 3 minutes. Add the eggs and egg yolks, 1 at a time, beating until blended and scraping the bowl as necessary.

Reduce the mixer speed to low. Add the cream, evaporated milk, and vanilla and beat until smooth. Add the flour mixture and beat until blended. Increase the mixer speed to high and beat until smooth, about 1 minute.

Divide the batter equally among the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Remove the parchment paper.

Make the coconut filling

In a small bowl, stir the cornstarch, water, and vanilla until the cornstarch has dissolved.

In a medium saucepan over medium heat, stir the cream, evaporated milk, sugar, and butter until melted and smooth. Add the cornstarch mixture to the cream mixture and bring to a boil. Remove from the heat and stir in the coconut. Cool to room temperature.

Stir the sour cream into the cooled coconut mixture. You should have about 2 cups. Cover and refrigerate for 4 hours or overnight.

Make the cream cheese frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, scraping the bowl as necessary, about 3 minutes.

Reduce the mixer speed to low and beat in the confectioner’s sugar and vanilla until blended, scraping the bowl as necessary. Increase the mixer speed to high and beat until fluffy. You should have about 3 cups. Set aside until ready to use.

Assemble the cake

Place 1 cake layer, bottom-side up, on a cake plate. Use an offset spatula to spread half of the filling on top. Add the second cake layer, bottom-side down, and spread the top with the remaining filling. Top with the third layer, bottom-side up. Use a large offset spatula to spread the frosting over the top and sides of the cake. Use the palm of your hand to gently press the coconut onto the sides and top of the cake. Originally published December 20, 2012.

Print RecipeBuy the The Brown Betty Cookbook cookbook

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Recipe Testers' Reviews

I’ve several friends that love coconut, so I was happy to make this coconut cake for them. They all loved it. The recipe makes nice, level layers of moist (and dense) cake.

Surprisingly, there’s no coconut milk or coconut extract at all in the cake layers, relying only on the filling and frosting for that coconutty flavor. This cream cheese frosting recipe makes a generous amount for a 3-layer cake. It whipped up nice and fluffy and would’ve been beautiful on the cake even without the coconut applied to the surface. It wasn’t too sweet, either.

I can see this frosting working for a fresh ginger cake, or carrot cake as well. The recipe makes ample coconut filling for a 3-layer cake. The addition of sour cream is genius. It cuts the sweetness with just a hint of tang. One point I would question is the amount of flaked coconut. By volume, coconut measures a lot like brown sugar in that it can be packed into the measuring cup or just scooped up in the measuring cup, thus giving wide variations in how much was intended.

For a coconut cake, this is actually quite easy. The filling for the Company’s Comin’ Cake is fantastic all by itself. With just a little more milk (maybe replacing some of the cream with more milk) and not using the sour cream, it could stand on its own as a pudding! The frosting is a fairly standard cream cheese frosting recipe. The general consensus is that the cake could have more coconut flavor. If you just made the cake, it’d be a yellow cake.

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Comments

  1. I just cried when I saw this recipe. I adore coconut layer cakes and have made many of them, even for my own birthday! But now I have to be gluten free. No wonder I was sick all the time. I loved to bake, and gluten free baking is not the same and rarely tastes as good. Whine whine. Just needed to tell someone, after I saw the picture of this cake. I do bake gluten free though and have at least 20 different g.f. flours. Just lots more work.

    1. Alene, I understand. I’m gluten-free as well and, well, nothing is ever quite the same as the real deal, is it? And yet there are options. I love that you’ve taken it upon yourself to try different flours and experiment. If I may, I’d like to share a couple of our gluten-free recipes that our testers rave about. They’re not coconut cake, but they are lovely in their own right. One is our Flourless Almond Cake and another is our Paleo Cake in both Vanilla and Chocolate. In case you wish to experiment a little more. And for your coconut fix, while not cake, these Coconut Macaroons are really something special, even without the chocolate. Just sharing in case you ever feel like experimenting a little more.

  2. Hello,
    I was wondering if I should go by 1 stick (8 oz) of butter or use just 4 oz? My 1 stick of butter is actually 8 oz…
    I made this several years ago and it was so delicious; I just can’t remember what measurement of butter I used back then.
    Thanks!!!

    1. ktejo, so glad you asked! In American recipes, assume that 1 stick of butter = 4 ounces. So you would count your stick of butter as 2 sticks. So happy to hear that this recipe stuck in your memory! And you’re welcome!

  3. Can anyone tell me how much a cup of flour should weigh in this recipe? I like to bake with weight measurements rather than volume. Thanks!

    1. Mary, 1 cup flour is 4 1/4 ounces or 120 grams. We, like you, prefer to use weights but sometimes, as in this recipe, the cookbook doesn’t include the weights. About 1 1/2 years ago we began to add weight measurements to all the recipes on our site but some of the older recipes we haven’t yet converted. If you need a reference that has some weights so you can convert recipes yourself, I’d like to recommend the ingredient weight chart from King Arthur Flour.

    1. Suzan, we didn’t try freezing it so I can’t say for certain. If you do wish to make it ahead and freeze it, I would only make the cake layers in advance. And I would let them cool completely then wrap them in several layers of plastic wrap and tuck them inside large resealable freezer bags. Then I would make the frosting just before you intend to assemble and serve the cake.

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