The Peanut Butter Celebration Cake

by Joanne on July 12, 2009


The Peanut Butter Boy is hosting the 7th Great Peanut Butter Exhibition.  Enter your favorite recipe that uses Peanut Butter in celebration of ….something! 

This was perfect timing for the the Peanut Butter Celebration Cake.  It’s Ted’s Birthday!  Look who was celebrating…

Yay Grandpa Ted!

Yay Grandpa Ted!

July 11th is Ted’s birthday and he is my resident PB boy. His birthday cake is a deluxe peanut butter cream coconut cake.  Melt in your mouth fantastic!


Peanut Butter Celebration Cake

  • 1/2 cup butter
  • 1/2 cup + 1 TBS canola oil
  • 3/4 cup smooth peanut butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 tsp vanilla extract
  • 1 cup coconut
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup sour cream

Directions:  Preheat oven to 350. Spray 3 9″ cake pans with non stick baking spray. 

In a large bowl, beat the butter, oil, peanut butter, and sugar until fluffy.  In a large measuring cup, crack your 4 eggs, add the vanilla and give it a quick beating with the mixer. Add to your butter-oil-sugar mix the coconut. Mix all this together really well.

Mix the dry ingredients together: flour, baking powder, soda, salt.  In a separate cup, combine the buttermilk and the sour cream – no need to mix.  Add to the butter-coconut mixture, alternating with the addition of the flour and buttermilk-sour cream.  Do not overmix.  Just stir until everything is combined.




Pour into the 3 prepared baking pans and bake approximately 25 – 30 minutes. When a knife inserted in the middle comes out clean, remove from the oven and let cool completely before removing from cake pans.


Cake Wash:

  • 1/2 cup sugar
  • 1/2 cup water
  • 3 TBS rum
  • 1 TBS vanilla

Put the sugar and water into a saucepan and bring to a boil. Boil 3 minutes and remove from heat. Add the rum immediately.  When adding the rum to the hot liquid, the alcohol will “burn” off.  Add the remaining 1 TBS vanilla and let cool.

 Coconut Cream Filling:

1 Pkg. Jell-O brand coconut cream cook-n-serve pudding (use only 1 3/4 cup whole milk not 2 as indicated in the directions.  Mix the pudding with the milk and microwave for 5 -6 minutes. Stopping at 2 minute intervals to stir. *Trick…when allowing the pudding to cool, a thick coat will form on top. Cut a piece of wax paper and gently lay it on top of the pudding while it cools. This will prevent that thick skin from forming.

You will also need your favorite preserves such as seedless strawberry, raspberry, or apricot.  I used apricot so I didn’t distract from the other flavors in this cake.

Cream Cheese Frosting:

  • 2 Pkgs. (8 oz each) Cream Cheese *If you REALLY have a peanut butter fanatic, you can sub 8 oz of PB for one of the pkgs of cream cheese.
  • 1 stick of butter
  • 2 TBS vanilla
  • 1 2lb package of Confectioners sugar
  • 1 TBS milk or you can use water (optional)
  • 2/3 cup coconut and 1/2 cup chopped walnuts (optional for decorating)

In a mixing bowl, beat the cream cheese, butter and vanilla for 2 minutes.  Add the powdered sugar and continue beating. If you want to thin it a bit, add the milk/water.  Do not make it too sloppy.  NOTE:  This frosting does not stand up to heat.  Make sure you keep it cool or you will have a puddle of cream cheese syrup.

To assemble the cake, place one of the 3 layers on a cake plate. Make sure the cake is level..if not, even it up with a knive.   Brush with your cooled cake wash. Coat with a thin layer of the cream cheese frosting.


Top with a layer of apricot preserves.  NOTE:  It’s easiest if you microwave the preserves for about 15 to 20 seconds on high.  This makes them easier to spread onto the cake. 


Top the preserves with 1/2 of the coconut pudding filling. 


Put another cake layer on top.  Repeat as before…brush with wash, cream cheese, preserves, and pudding. Top with the final layer of cake. Brush with the wash and frost top and sides with most of the cream cheese frosting.  Leave some frosting aside to mix with about 2/3 cup coconut for decorating.





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  • At 2009.07.12 09:38, Cookin' Canuck said:

    I have a friend who loves everything peanut butter, so I’m going to make this for her.

    • At 2009.07.12 21:55, Miranda said:

      This cake is def. worth celebrating…Thank you for sharing.

      By the way, I have some great idea for my sandwiche for the contest…Would love to run it by you…I am going to test it this week.

      • […] with water and raisins and Banana Pineapple Gallop-a-looza added. Melon balls (from Sat. party..see PB Celebration Cake).  A chocolate VPX protein shake. Super […]

        • At 2009.07.14 05:18, Rosie said:

          Ahhhh Happy Belated Birthday Ted and your Birthday cake looks amazing!!

          • At 2009.08.07 14:57, Marta said:

            Really celebratory cake!!!
            I love the mix of coconut and PB!

            • […] Place: The Peanut Butter Celebration Cake from Joanne at Apple Crumbles is the perfect cake in my opinion. Who wouldn’t want a slice of […]

              • At 2009.08.29 22:59, Victorai said:

                Hello there. I grew up in the mid-west. My mother baked
                many cakes while I was growing up. She had simple round
                cake pans, but the unique thing about them were they
                had a slicer like piece on the bottom of the pan. When
                the cake cooled and you wanted to remove the cake to frost,
                all one had to do was move the slicer piece 360 degrees around
                the pan and your cake would come out perfectly without any
                sticking issues. Do you have any of these cake pans or have
                you seen them around? I haven’t seen them in years and
                didn’t appreciate them until I grew up. My mother passed
                away many years ago and have no way of finding out about
                these pans.
                Thank you very much.

                • At 2009.08.30 10:10, applec said:

                  Victorai: Yes – I have them. Guess you could get them on Ebay? Mine are from when my mother had them so these are about 35 years old. Can you believe they still work!?

                  There is no brand name on them so I can’t offer any reference.

                  But maybe if you did a search on Google re- easy release cake pans?

                  Let me know if you have any success.

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