Coconut Cream & Fruit-Topped Vanilla Cake

This delicious fruit-topped vanilla cake with coconut-cream frosting is perfect for a birthday or holiday party.

Prep Time:
45 mins
Additional Time:
35 mins
Total Time:
1 hrs 20 mins
16 servings


Vanilla Cake

  • ¾ cup fat-free milk

  • ¼ cup butter

  • ½ vanilla bean

  • 3 eggs

  • 1 ¼ cups sugar (see Tips)

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 ½ teaspoons vanilla extract

Coconut Cream Frosting

  • 4 ounces reduced-fat cream cheese

  • 2 tablespoons unsweetened refrigerated coconut milk

  • ¼ teaspoon coconut extract (Optional)

  • 1 cup frozen light whipped dessert topping, thawed

Honey & Fruit Topping

  • 1 tablespoon honey (see Tips)

  • teaspoon ground ginger

  • Pinch ground cardamom

  • 1 cup assorted fresh fruit (such as raspberries, halved strawberries, coarsely chopped mango, coarsely chopped pineapple, and/or sliced kiwifruit)

  • 2 tablespoons large flaked unsweetened coconut, lightly toasted


  1. In a small saucepan combine 3/4 cup fat-free milk and 1/4 cup butter. Using a small sharp knife, split 1/2 of a vanilla bean lengthwise in half. Scrape the seeds from the halves into the milk mixture. Add the vanilla bean halves to the saucepan. Heat over medium heat until butter is melted and milk is steaming, stirring occasionally (do not boil). Remove from the heat.

  2. Preheat oven to 350 degrees F. Meanwhile, grease and lightly flour two 8-inch round cake pans. In a large bowl beat 3 eggs, room temperature, with a mixer on high about 4 minutes or until thickened and light yellow in color. Gradually add 1 1/4 cups sugar (see Tips), beating on medium speed 4 to 5 minutes or until light and fluffy. Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Beat on low to medium just until combined.

  3. Remove the vanilla bean halves from the milk mixture; discard. Add milk mixture to batter along with 1 1/2 teaspoons vanilla, beating until combined. Divide batter between prepared pans, spreading evenly. Bake about 25 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks.

  4. In a bowl beat 4 ounces reduced-fat cream cheese (Neufchâtel), softened, with a mixer on medium until smooth. Gradually beat in 2 tablespoons unsweetened refrigerated coconut milk until smooth. If desired, beat in 1/4 teaspoon coconut extract. Fold in 1 cup frozen light whipped dessert topping, thawed.

  5. In a bowl stir together honey, ginger and cardamom.

  6. To assemble, place one cake layer on a cake platter. Spread with half of the Coconut Cream Frosting. Repeat layers. Toss fruit with honey mixture and arrange on cake. Sprinkle with coconut. Serve immediately.


Tip: If using a sugar substitute in the Vanilla Cake, use Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount that's equivalent to 1 1/4 cups sugar. Nutrition Per Serving with Sugar Substitute: Same as below, except 125 cal., 17 g carb. (8 g sugar).

If using a sugar substitute in place of honey, Nutrition per serving with Sugar Substitute: Same as below, except 166 cal., 22 g carb. (11 g sugars).

Nutrition Facts (per serving)

189 Calories
6g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 189
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Total Sugars 19g
Protein 4g 7%
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 48mg 16%
Vitamin A 258IU 5%
Vitamin C 6mg 6%
Folate 42mcg 11%
Sodium 148mg 6%
Calcium 61mg 5%
Iron 1mg 4%
Magnesium 7mg 2%
Potassium 76mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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