Make Daisy Cakes' Famous Coconut Cake + Win Cake For a Year!

It’s not often that five cakes show up at your door, but that’s what happened one chilly March day. Delivery from Daisy Cakes! Of course we sampled them—yum!!—and I have to say the Coconut Cake was my favorite. So I asked Kim to share the recipe with you here. Now if you’re not a baker, you can still enjoy it in style: Click here to enter to win a set of my Effortless Table dessert plates, plus a subscription to their Cake of the Month Club. Sweet!

Clinton Kelly Daisy Cakes Coconut Cake .jpg

Daisy Cakes Coconut Cake

For cake layers:

  • 1 1/2 c granulated sugar
  • 1/2 c shortening
  • 2 eggs
  • 2 c sifted unbleached all purpose flour (sift then measure)
  • 1/2 tsp salt
  • 2 1/4 tsp baking powder
  • 1 c whole milk
  • 1 tsp pure vanilla extract
  • 2 tsp coconut extract


  • Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans.
  • In bowl of electric mixer, cream together the sugar and shortening until fluffy. Add eggs. Mix thoroughly.
  • Sift together the already sifted and then measured flour with salt and baking powder. Add to mixing bowl along with milk and vanilla. Mix well. Scrape down sides and around bottom of bowl. Mix well again.
  • Pour into prepared pans. Bake 25-30 minutes until golden and cake is pulling away from sides of the pans.
  • Cool 10 minutes and remove from pan. You can put a filling between the layers or icing between the layers and on the outside of the cake.

For coconut icing

  • 1 lb butter (room temperature)
  • 6 c powdered sugar
  • ½ cup coconut milk
  • 1 tsp vanilla
  • 1 tsp coconut flavor
  • 6 oz frozen fresh coconut (1 pack, thawed)
  • sweetened flaked coconut (for garnish)


  • Cream butter. Slowly blend in powdered sugar along with coconut milk and vanilla and coconut extracts. Blend well. Add more coconut milk if necessary. Fold in fresh coconut.
  • If using coconut flakes, add them to the outside before refrigeration.
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