by Chef Scotty




Looking for a great dessert to bring to this year's Labor Day Cookout?  This is a four part cake, so some effort is going to be made. If you love baking cakes as much as I do, and seeing the reaction on people’s faces when they first cut into one and that amazing first bite… then you’re going to love my coconut cream & whiskey cake. It's the perfect way to say "Ciao, for now, Summer!" and "Bring on college football season!" (go POKES!) 

Seriously, this cake is awesome. Happy Baking! 


For The Cake:

10 large eggs, at room temperature

1 1/2 cups sugar

1 teaspoon almond extract

1 cup canola or grapeseed oil

1 3/4 cups all purpose flour, sifted

1 teaspoon kosher salt


Mixing coconut in to the pudding

For The Whiskey Syrup Soak:

1/2 cup sugar 

1/2 cup water

1/4 cup your favorite whiskey (I used Jack Daniels. One for the cake.. two for the chef)


Combine the sugar and water and bring to a simmer on the stove. Remove from the heat and stir in the whisky. Set aside to cool completely. You may omit the whiskey syrup completely or just the whisky. A nice soaked layered sponge cake is always welcome with or without the whiskey. 


For The Coconut Cream Layers:

After brushing on the Whiskey Syrup, start layering the coconut cream pudding

1 cup sugar

1/2 cup cornstarch

1 quart Half-n-Half

8 large egg yolks

6 tablespoons unsalted butter

2 teaspoons vanilla extract

1 tablespoon coconut extract 

2 cups flaked sweetened coconut flakes


Ready to ice with the Coconut Cream Cheese Frosting 

For The Coconut Cream Cheese Frosting

2 8 ounce packages cream cheese, softened

1 cup unsalted butter softened

6 cups sifted powdered sugar

1/2 teaspoon kosher salt

1 teaspoon coconut extract

2 teaspoons vanilla 

1 1/2 cup shredded coconut plus extra to cover the outside of the cake  



Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty





    1    For the cake: Preheat oven to 350° F. Butter three 9-inch cake pans,  then line the bottom of the pans with parchment rounds. Then butter and flour or use “Baker’s Joy” spray and coat the entire inside of the three pans.

    2    In a stand mixer, with the whip attachment combine the whole eggs, sugar, and 1 teaspoon almond extract. Beat on high until the mixture nearly triples in volume, around ten minutes.

    3    With the mixer on, slowly stream in the grapeseed oil until well mixed. In a separate bowl, whisk the flour and salt together.

    4    Gently fold the flour mixture into the egg mixture until well mixed. (You may need to transfer the egg mixture to a large mixing bowl to do this, and it’s always best to use a big, wide bowl when folding ingredients together to lower your chances of deflating the batter too much.)

    5    Divide the batter between the pans and tap them lightly on the counter to remove any large bubbles. Bake the cakes until they are golden and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Let the cakes cool in their pans, on a rack, until cool to the touch, then turn them out onto the rack, and remove the parchment. Let cool completely.

    6    For the Coconut Cream: Combine the sugar and cornstarch in a saucepan. Add the egg yolks and mix until smooth, then pour in the half-n-half. Mix until fully combined. Begin heating slowly and stir continuously until the pudding thickens. Add the shredded coconut and fold into the hot pudding. Then mix in the butter and flavoring. Mix in well and let cool on the counter about 20 minutes,.. then into the fridge to chill. 

    7    For the Coconut Cream Cheese Frosting: Add the cream cheese and butter to an upright mixer with the paddle attachment. Start out slowly and mix until smooth. In small batches, with the power off, add the powdered sugar. Turn the power on slowly and mix/repeat until all the powdered sugar has been used. Add the salt and flavorings, then the coconut until you have an awesomely delicious cream cheese frosting. "Awesomely delicious" is the perfect phrase. Start building your cake!

    8    Start layering the sponge cake along with the whiskey syrup soak, and coconut cream pudding. Start with the cake on a flat surface/plate/or platter. With a pastry brush being mopping the top of the sponge cake with the whiskey syrup. Next, add a good spoonful(s) of the pudding to create the same with as your cake (even cake layer, even pudding layer… it looks pretty when cut.) Do the first layer, top with cake, next the syrup, and add another layer of pudding. Smooth out evenly then Top with the last layer of cake. Make any adjustments you need for a nice even well-balanced layer cake. If not on a cake plate or pedestal now would be a good time to transfer before icing… unless you’re a pro and know what you’re doing and can transfer after icing and decorating. In that case, I bow to your greatness. 

    9    Begin icing your cake with the cream cheese frosting. Start with the top and ice smoothly, then the sides. If you're as manic as I am about even smooth icing, don't worry…. you’re covering the whole cake in shredded coconut, so any “that’s not cool” will be hidden with the coconut. Complete all the icing of the cake… cover and press the sided with flaked coconut and chill until ready to serve. This really is a fantastic cake… you’re a superstar now, you know?!!