Carrie Crowell’s Coconut Cake

October 4th, 2011 by admin


Adapted from recipes by my grandmother Carrie Cash and my sister Hannah Crowell



  • 3/4 lb of softened unsalted butter
  • 2 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 4 ounces shredded sweetened coconut
  • 1 can crushed pineapple, drained



  • 1 lb cream cheese
  • 1/2 lb softened unsalted butter
  • 1 lb confectioner’s sugar
  • 1 teaspoon vanilla


You will also need:

  • 1 can of sweetened condensed milk
  • 1 can leche de coco (coconut milk)


  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans
  2. Cream together the butter and sugar until smooth.  Add the eggs, one at a time. Add the vanilla.
  3. In a separate bowl, mix together dry ingredients, and then add the mixture, and the milk, to the batter. Add shredded coconut.
  4. Pour the batter into the pans and bake for 45 minutes. Let cool.
  5. Once the cakes are cool, use a fork to make 15-20 holes in both cakes. Pour the condensed milk evenly on both cake, and let it soak into the cake. Repeat with the coconut milk.
  6. Prepare frosting by mixing together cream cheese, butter, confectioner’s sugar, and vanilla. Add coconut at the end, or you can choose not to add it to the frosting and simply pat it on top of the cake once it is frosted.