• Select all ingredients
  • 1 1/2 cups of cow’s milk for the cake buttermilk
  • 2 lemons juice only, for the cake (buttermilk)
  • 1 1/2 cups of butter for the cake 340 grams
  • 8 eggs for the cake
  • 1 teaspoon of liquid vanilla for the cake
  • 3 1/2 cups flour for the cake
  • 4 teaspoons baking powder for the cake
  • 1 teaspoon baking soda for the cake
  • 1 teaspoon salt for the cake
  • 1 cup shredded coconut toasted, for the cake
  • 1 1/2 cups sugar for the cake 300 grams
  • 4 packages of cream cheese for the frosting
  • 3/4 cups coconut cream for the frosting
  • 1/2 cups whipping cream for the frosting
  • to taste the shredded coconut for garnish.


  • Preheat the oven to 180°C.
  • For the buttermilk, mix the milk with the lemon juice, let stand for 15 minutes.
  • For the cake, beat the sugar with the butter until creamy, add the eggs one by one, the vanilla essence, and beat for 7 more minutes.
  • With the help of a sifter, add the flour, baking powder, baking soda, salt alternating with the lemon, milk, and coconut beat for 7 minutes.
  • Place in two greased and floured cake pans and bake for 35 minutes, or until a cocktail stick is inserted and comes out clean. Let cool and set aside.
  • For the coconut frosting, beat cream cheese, coconut cream, and whipping cream for 8 minutes. Let cool, divide in two, and set aside.
  • On a cake base, add half of the frosting, spread it over the whole cake with a spatula.
  • Place the other cake base on top, cover the cake with the rest of the frosting and decorate with toasted coconut.


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