Best 20 Coconut Layer Cake Recipes

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When it comes to delicious desserts, coconut layer cake stands out as a classic favorite. Its soft and fluffy layers, combined with the sweet and creamy coconut filling, make it a delightful treat for any occasion. Whether you're a seasoned baker or a beginner, finding the perfect recipe for coconut layer cake can be a challenge. With so many variations available, it's easy to get overwhelmed. This article aims to guide you through the process of selecting the best coconut layer cake recipe, taking into account factors such as ingredients, difficulty level, and baking time.

Here are our top 20 tried and tested recipes!

COCONUT LAYER CAKE



Coconut Layer Cake image

For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes three 6-inch layers

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
Seven-Minute Frosting for Coconut Layer Cake

Steps:

  • Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
  • Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
  • To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

COCONUT LAYER CAKE



Coconut Layer Cake image

At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.

Categories     Cake     Mixer     Dairy     Egg     Dessert     Bake     Coconut     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 13

2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco López, see note)
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Cream Cheese Frosting
4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
  • Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
  • Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
  • Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

SIX-LAYER COCONUT CAKE



Six-Layer Coconut Cake image

"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-14 servings.

Number Of Ingredients 25

1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 large egg whites
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 large eggs, lightly beaten
1/4 cup butter, cubed
2 tablespoons grated orange zest
1 teaspoon orange extract
FROSTING:
1 cup sugar
2 large egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Nutrition Facts : Calories 662 calories, Fat 23g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 518mg sodium, Carbohydrate 106g carbohydrate (71g sugars, Fiber 1g fiber), Protein 9g protein.

COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST



Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost image

I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!

Provided by Artemia

Categories     Dessert

Time 1h40m

Yield 16 large slices

Number Of Ingredients 20

6 tablespoons butter, room temperature
1 1/2 cups sugar
3 large egg yolks
3 egg whites, stiffly beaten
2 1/4 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
2 lemons, juice and zest of, grated
1 cup sugar
2 eggs, beaten
2 tablespoons butter, melted
1/3 cup water
1 cup sugar
1/8 teaspoon cream of tartar
1 pinch salt
2 egg whites, stiffly beaten
1 teaspoon vanilla
7 ounces sweetened coconut (approximately)

Steps:

  • To Make The Cake:.
  • Preheat oven to 350°.
  • If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
  • Cream butter and sugar.
  • Add egg tolks and beat until thick and lemon colored.
  • With a fork, mix together dry ingredients.
  • Add dry ingredients alternately with the milk.
  • Stir in vanilla.
  • Fold in stiffly beaten egg whites.
  • Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
  • Bake at 350° for 20 minutes.
  • Cool completely and remove from pans.
  • Freeze if time permits.
  • Before filling and frosting, cut off rough edges of cake with sharp scissors.
  • To Make The Lemon Filling:.
  • When grating rind take special care to not get the bitter white part.
  • Put all ingredients in a double boiler.
  • Stir over simmering water until thickened (approximately 15-20 minutes).
  • Chill.
  • To Make The Marshmallow-Like Frosting:.
  • Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
  • Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
  • Meanwhile, beat egg whites until stiff.
  • Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
  • To Assemble: Remove cake layers from freezer.
  • Spread the chilled filling between the layers, trying to not let much of it get out the sides.
  • Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
  • If the cake slips around, gently slide it back straight.
  • Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
  • Can be refrigerated.

THREE LAYER COCONUT CAKE



Three Layer Coconut Cake image

A lovely cake for mother's day or any special occasion.

Provided by Carol

Categories     Desserts     Cakes     White Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 14

3 cups cake flour
2 cups white sugar
1 teaspoon salt
5 teaspoons baking powder
¾ cup shortening
1 ½ cups milk
4 eggs
1 ½ teaspoons vanilla extract
3 cups white sugar
1 tablespoon light corn syrup
1 cup boiling water
3 egg whites
1 teaspoon vanilla extract
½ cup flaked coconut

Steps:

  • Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
  • Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
  • Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
  • Preheat oven to 350 degrees F (175 degrees C).

Nutrition Facts : Calories 625.3 calories, Carbohydrate 115.1 g, Cholesterol 64.4 mg, Fat 16.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 405.4 mg, Sugar 86.7 g

COCONUT-MACAROON CHOCOLATE LAYER CAKE



Coconut-Macaroon Chocolate Layer Cake image

Nothing says celebration like a chocolate layer cake. But there's chocolate cake and then there's Coconut-Macaroon Chocolate Layer Cake! This confection, coated in toasted coconut flakes and drizzled with the glossiest ganache you've ever seen, looks like a giant coconut macaroon-except, there's chocolate cake and coconut-marshmallow buttercream frosting on the inside. So it's beautiful, delicious and just begging to be the centerpiece of your next gathering!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1 jar (7 oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar
1 cup large flaked coconut, toasted
3/4 cup dark chocolate chips
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
  • Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
  • Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 680, Carbohydrate 84 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 620 mg, Sugar 62 g, TransFat 1 g

COCONUT-PECAN LAYER CAKE



Coconut-Pecan Layer Cake image

This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 10

Number Of Ingredients 17

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups canned coconut milk (not cream of coconut)
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon coconut extract
1 cup finely chopped pecans
1 cup half-and-half
1/2 cup granulated sugar
2 tablespoons cornstarch
2 egg yolks
2 tablespoons butter
1/2 teaspoon vanilla
1 cup flaked coconut
2 cups whipping cream
1/4 cup powdered sugar
1/2 cup flaked coconut, toasted
Pecan halves, if desired

Steps:

  • Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
  • In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
  • On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
  • In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.

Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg

TOASTED COCONUT LAYER CAKE



Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
  • Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
  • Divide the batter evenly between the prepared cake pans.
  • Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
  • Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
  • For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
  • If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
  • Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
  • Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE



Seven-Minute Frosting for Quick Coconut Layer Cake image

This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 large egg whites
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1/3 cup cold water
1 1/2 cups sugar

Steps:

  • In a medium saucepan, bring 2 inches of water to a simmer.
  • In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
  • Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
  • Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

COCONUT LAYER CAKE



Coconut Layer Cake image

"This dessert is my specialty - it's great for wedding or baby showers," offers Marilyn Dick, a field editor from Centralia, Missouri.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 cups sweetened shredded coconut
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Pecan halves

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.

Nutrition Facts : Calories 571 calories, Fat 28g fat (15g saturated fat), Cholesterol 96mg cholesterol, Sodium 239mg sodium, Carbohydrate 75g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.

GERMAN CHOCOLATE LAYER CAKE WITH COCONUT PECAN FROSTING



German Chocolate Layer Cake With Coconut Pecan Frosting image

A delicious German chocolate cake from scratch, with a coconut pecan frosting and filling. Recipe is from Diana Rattray's Guide to Southern U.S. Cuisine. Pretty Easy to make.. tastes awesome.

Provided by DamiansMummy

Categories     Dessert

Time 1h

Yield 1-2 layer cake, 10 serving(s)

Number Of Ingredients 18

4 ounces baker's German sweet chocolate, melted and cooled
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups baker's angel flake coconut
1 cup chopped pecans

Steps:

  • Grease two 9-inch layer cake pans and line bottoms with waxed paper.
  • Sift together flour, sugar, baking soda, baking powder, and salt.
  • Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
  • Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
  • Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
  • In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
  • Remove from heat (mixture might appear a bit curdled).
  • Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
  • Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
  • Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.

Nutrition Facts : Calories 756.7, Fat 40.5, SaturatedFat 21.2, Cholesterol 162.4, Sodium 506.9, Carbohydrate 93.9, Fiber 2.7, Sugar 62.6, Protein 8.9

FRESH COCONUT LAYER CAKE



Fresh Coconut Layer Cake image

Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and sugar to ensure that every bite is succulent. Shreds of delicate fresh coconut far surpass the packaged kind.

Provided by Ruth Cousineau

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Mother's Day     Wedding     Coconut     Birthday     Gourmet     New Year's Day     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For coconut
2 (1 1/2-pound) coconuts
1/4 cup sugar
For cake layers
3 1/3 cups sifted cake flour (not self-rising; sift before measuring)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
2 1/2 sticks unsalted butter, softened
1 3/4 cups sugar, divided
7 large egg whites, at room temperature 30 minutes
For frosting
3 large egg whites, at room temperature 30 minutes
2 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Equipment: 3 (9- by 2-inch) round cake pans

Steps:

  • Prepare coconut:
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.
  • Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.
  • Make cake layers:
  • Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
  • Sift together flour (3 1/3 cups), baking powder, and salt.
  • Stir together milk and extracts.
  • Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
  • Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.
  • Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.
  • Make frosting and assemble cake:
  • Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.
  • Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.

GIANT COCONUT LAYER CAKE



Giant Coconut Layer Cake image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Coconut     Sour Cream     Bon Appétit     Small Plates

Yield Makes 12 servings

Number Of Ingredients 24

Filling
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream
Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted

Steps:

  • For filling:
  • Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
  • For cake:
  • Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
  • Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)

FRESH COCONUT LAYER CAKE



Fresh Coconut Layer Cake image

This recipe uses fresh coconut, coconut milk and coconut cream for an intense coconut flavor.

Provided by Holly

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 12

Number Of Ingredients 25

1 ¼ cups heavy whipping cream
¾ cup white sugar
2 tablespoons cream of coconut
1 tablespoon cornstarch
1 tablespoon coconut milk
½ cup unsalted butter, softened
1 cup grated fresh coconut
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 ½ cups white sugar
4 eggs
¾ cup unsalted butter, cubed
1 tablespoon vanilla extract
1 cup coconut milk
6 ounces cream cheese, softened
½ cup unsalted butter, softened
¼ teaspoon salt
4 cups sifted confectioners' sugar
3 tablespoons coconut milk
1 tablespoon vanilla extract
1 cup white sugar
1 cup water
¼ teaspoon vanilla extract
½ cup shredded coconut

Steps:

  • Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 tablespoon coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside.
  • Place the 1 1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 tablespoon vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute.
  • Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack.
  • Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 teaspoon salt, confectioners sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth.
  • Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup.
  • Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.

Nutrition Facts : Calories 996.6 calories, Carbohydrate 127.6 g, Cholesterol 182.7 mg, Fat 52.4 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 34.9 g, Sodium 313.4 mg, Sugar 98.8 g

GLUTEN-FREE COCONUT LAYER CAKE



Gluten-Free Coconut Layer Cake image

Provided by Zoe Singer

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Wheat/Gluten-Free     Coconut     Anniversary     Birthday     Shower     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes one three-layer (9-inch) cake; 12 servings

Number Of Ingredients 17

For fluffy white-chocolate whipped cream frosting
3 cups heavy cream, chilled
9 ounces white chocolate, coarsely chopped
2 teaspoons coconut or golden rum
1/8 teaspoon fine sea salt
For coconut layer cake
1 3/4 cup almond flour
2 tablespoons coconut flour
10 large eggs, at room temperature, separated
1 tablespoon coconut or golden rum
2 cups confectioner's sugar, sifted
1/4 teaspoon cream of tartar
1/4 teaspoon fine sea salt
To assemble
2 cups (3 ounces) unsweetened coconut flakes, for coating
Special equipment:
Special equipment: 3 (9-inch) round cake pans

Steps:

  • Make frosting
  • Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
  • In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
  • In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
  • While frosting is chilling, make cake
  • Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
  • In large bowl, whisk together almond and coconut flours.
  • In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
  • In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
  • Assemble cake
  • Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.

COCONUT SOUTHERN COMFORT LAYER CAKE



Coconut Southern Comfort Layer Cake image

Provided by Martha Hall Foose

Categories     Cake     Dessert     Bake     Cream Cheese     Coconut     Spirit     Birthday     Shower     Engagement Party     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 to 20 servings

Number Of Ingredients 19

Cake:
Nonstick vegetable oil spray
2 3/4 cups cake flour plus more for pans
2 1/2 cups unsweetened shredded coconut (not reduced-fat)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt
1 cup buttermilk
Frosting and assembly:
4 cups unsweetened coconut chips
2 8-ounce packages cream cheese, room temperature
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 tablespoons plus 1/4 cup Southern Comfort
1/2 teaspoon kosher salt
5 cups powdered sugar
Ingredient info: Unsweetened shredded coconut, coconut oil, and unsweetened coconut chips can be found at some supermarkets and at natural foods stores.

Steps:

  • For cake:
  • Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2-3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
  • Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
  • For frosting and assembly:
  • Preheat oven to 350°F. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5-7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
  • Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1 1/2 tablespoons Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5-6 minutes.
  • Using a long serrated knife, cut each cake in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
  • Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
  • Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.

COCONUT CITRUS LAYER CAKE



Coconut Citrus Layer Cake image

Make a showstopper holiday treat: tender white cake layered with tangy grapefruit curd and topped with fluffy cream cheese frosting. To make it more spectacular add a little toasted coconut and some citrus garnishes. Your guests will never guess you started with a convenient boxed mix. -Carmell Childs, Ferron, UT

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

1 package white cake mix (regular size)
2/3 cup orange juice
1/3 cup canola oil
1/4 cup water
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 large eggs
GRAPEFRUIT FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
2/3 cup ruby red grapefruit juice
1 tablespoon butter, cubed
FROSTING:
3/4 cup whipped cream cheese
1/4 cup sugar
3 tablespoons orange juice
1 tablespoon ruby red grapefruit juice
2 teaspoons grated orange zest
1 cup heavy whipping cream, whipped
3/4 cup sweetened shredded coconut
Additional coconut, toasted, optional
Orange and grapefruit slices

Steps:

  • Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold., Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers., For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.

Nutrition Facts : Calories 481 calories, Fat 25g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

WHITE CHOCOLATE-COCONUT LAYER CAKE



White Chocolate-Coconut Layer Cake image

This cake is special to me because I took a recipe I had been making for years and added my own touches. I incorporated fresh peaches and macadamia nuts to the batter. I also switched from dark to white chocolate. My family gave the results a thumb's up. -Darl Collins, Marklevile, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

8 ounces white baking chocolate, chopped
3/4 cup butter, softened
1-1/2 cups sugar
1/8 teaspoon salt
4 large eggs
1 teaspoon coconut extract
2-1/2 cups cake flour
6 teaspoons baking powder
1-1/4 cups 2% milk
1 cup frozen unsweetened sliced peaches, thawed and finely chopped
1/2 cup macadamia nuts, chopped, toasted
FROSTING:
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
1 cup butter, softened
1/2 teaspoon coconut extract
4 cups confectioners' sugar
1 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, chopped, toasted

Steps:

  • Line three 8-in. round baking pans with parchment; coat paper with cooking spray and set aside., In a small bowl, melt chocolate; set aside., In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, beat butter and extract until fluffy; add cooled chocolate mixture. Gradually beat in confectioners' sugar., Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.

Nutrition Facts :

LEMON COCONUT LAYER CAKE



Lemon Coconut Layer Cake image

Absolutely delicious, and a classic. This version is very light.Perfect for summer. I got a low score below for this cake, I would like to say that it is Very IMPORTANT THAT YOU BEAT THE EGGS CORRECTLY. This cake is almost similar to a chiffon, which relies heavily on the eggs for a good outcome. I also recommend that for ANY recipe you make it to try before you give it as a gift or make for a gathering.

Provided by KittyKitty

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 pinch salt
8 eggs
1 3/4 cups granulated sugar
1 tablespoon grated orange rind
2 lemons, rind of, grated
1 lemon, juice of
1/2 cup shredded coconut
2 tablespoons cornstarch
6 tablespoons butter
1/2 cup unsalted butter, room temp
1 cup confectioners' sugar
1 grated lemon, rind of
6 -8 tablespoons fresh lemon juice
1 (14 ounce) package shredded coconut

Steps:

  • Preheat oven to 350°F Line three 8 inch round cake pans with waxed paper and grease them. In a bowl, sift together the flour and salt, set aside.
  • Place 6 of the eggs in a large heatproof bowl set over hot water. With an electric mixer. beat until frothy.Gradually beat in 3/4 cup sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually about 10 minutes.
  • Remove the bowl from the hot water. fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice, until blended. fold in coconut.
  • Sift the flour mixture in three bathches, folding in thoroughly after each addition.
  • Divide the mixture between the prepared pans.
  • Bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
  • In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the reamining eggs until just blended. Set aside.
  • In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of water.
  • Over medium heat , bring the mixture to a boil. Whisk in the eggs and cornstarch, and return to a boil. Whisk constantly until thick, about 5 minutes. Remove from the heat. Cover with waxed paper to prevent a skin from forming and set aside.
  • For the frosting, cream the butter and confectioner sugar until smoth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
  • Sandwich the three cake layers with the lemon custard mixture. Spread the frosting over the top and sides.Cover the cake with the coconut, pressing in gently.

Nutrition Facts : Calories 833.7, Fat 45.2, SaturatedFat 31.9, Cholesterol 264.9, Sodium 300.2, Carbohydrate 104, Fiber 4.4, Sugar 83.3, Protein 10.1

4-LAYER COCONUT CAKE RECIPE - (4.5/5)



4-Layer Coconut Cake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 14

COCONUT FILLING:
3 cups all-purpose flour
2 2/3 cups sugar
1 1/2 cups butter, softened
1 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons coconut extract
1 teaspoon vanilla extract
5 cups large eggs
1 (6-ounce) package frozen flaked coconut, thawed
1 cup coconut shavings
2 cups whipping cream
1/4 cup powdered sugar

Steps:

  • Preheat oven to 400°F. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. Meanwhile, reduce oven temperature to 350°F. Arrange coconut shavings in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted, stirring occasionally. Spread Coconut Filling between layers, leaving a 1-inch border. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread on top and sides of cake. Sprinkle toasted coconut on top and sides of cake, pressing gently to adhere.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. This will help the ingredients blend together more easily and create a smoother batter.
  • Cream the Butter and Sugar Until Light and Fluffy: This step is essential for creating a light and airy cake. Cream the butter and sugar together until the mixture is pale yellow and fluffy.
  • Add the Eggs One at a Time: When adding the eggs to the batter, do so one at a time. This will help prevent the batter from curdling.
  • Fold in the Dry Ingredients: When adding the dry ingredients to the batter, do so gradually and gently. Overmixing can result in a tough cake.
  • Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to tell if the cake is done baking. Insert a toothpick into the center of the cake and if it comes out clean, the cake is done.

Conclusion:

Baking a coconut layer cake from scratch may seem like a daunting task, but it's actually quite simple when you break it down into steps. With careful preparation and attention to detail, you can create a delicious and impressive cake that will be the star of any occasion. Remember, practice makes perfect, so don't be discouraged if your first attempt doesn't turn out exactly as you hoped. Keep experimenting and you'll eventually master the art of baking coconut layer cakes.

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