Prep Time 20m
Cook Time 50m
Ready Time 135m
Yield 12 to 16 servings

  • Pillsbury™ Baking Spray with Flour
  • 2 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 5 large eggs
  • 1 1/2 teaspoons coconut extract
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup shredded coconut, chopped
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 1/2 teaspoons coconut extract
  • Flowers
  • Whipped cream or frozen whipped topping, thawed
  • Assorted fresh fruit
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 10-inch tube pan or fluted tube pan with flour no-stick cooking spray.
  • Step 2Combine sugar and shortening in bowl of electric mixer. Beat at medium speed until blended. Add eggs, 1 at a time, beating slightly after each addition. Beat in coconut extract.
  • Step 3Combine flour, baking powder and salt in medium bowl. Add alternately with buttermilk to shortening mixture, beating at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into prepared pan.
  • Step 4Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12 to 15 holes in top of cake.
  • Step 1Combine sugar, water and coconut extract in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely.
  • Step 2Add a bouquet by placing a small glass or votive filled with flowers in middle of the cake.
  • Step 3Place spoonfuls of whipped topping and assorted fresh fruit on each serving.
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