Triple-Layered Coconut Cake

A coconut lover’s dream. This tall celebration cake features three layers of coconut milk sponge, filled with vanilla whipped cream and covered in crunchy toasted coconut shreds.

Triple-Layered Coconut Cake

A coconut lover’s dream. This tall celebration cake features three layers of coconut milk sponge, filled with vanilla whipped cream and covered in crunchy toasted coconut shreds.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 810 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Cake: 1 cup butter 2 cups sugar, 1/2 cup coconut oil, 4 eggs + 4 egg whites, 3.5 cups flour, 1.5 cups coconut milk
• Frosting: 2 cups heavy cream 1/4 cup sugar, vanilla
• Decor: 1/2 cup shredded coconut toasted

Equipment

• Three 9-inch round pans
• Mixer
• Frying pan (for toasting)

Method

 

Instructions

1. Cream fats and sugar. Beat in eggs and egg whites.
2. Add flour mixture alternately with coconut milk.
3. Bake in three 9-inch pans at 350 degrees F (180 degrees C) for 30-35 mins. Cool.
4. Toast coconut shreds. Whip the cream.
5. Assemble layers with cream. Frost outside and press toasted coconut onto the sides.

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