Triple Coconut Layer Cake Recipe

Cream of coconut, sweetened shredded coconut, and pure coconut extract give this moist, flavorful Triple Coconut Cake an unmistakable coconut profile in the layers, filling and frosting. It’s an ideal choice for celebrations or any time you want a show-stopping dessert.

Ingredients

For the Cake Layers

• 1 1/2 cups sweetened shredded coconut
• 3 1/4 cups cake flour, sifted
• 1 tablespoon plus 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 1 (13.5 ounce) can coconut milk
• 1/4 cup plus 2 tablespoons sweetened cream of coconut, stirred
• 5 large egg whites
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure coconut extract
• 2 sticks unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs

For the Filling

• 1 1/2 cups sweetened shredded coconut
• 1 stick unsalted butter, cut into pieces
• 3/4 cup granulated sugar
• 1 1/4 cups heavy whipping cream
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon pure vanilla extract
• Pinch of kosher or regular salt

For the Frosting

• 8 ounces cream cheese, room temperature
• 1 stick unsalted butter, room temperature
• 2 teaspoons pure coconut extract
• 1 teaspoon pure vanilla extract
• 1 tablespoon cream of coconut
• 4 cups powdered sugar

For the Garnish

• 2 to 3 cups sweetened shredded coconut
• Toasted coconut for the top (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Cut three wax paper circles to fit three 9-inch cake pans. Grease and flour the pans and the wax paper liners; tap out excess flour.

For the Cake Layers

1. Pulse the shredded coconut in a food processor or blender until finely chopped; set aside.
2. In a large bowl, whisk together the chopped coconut, sifted cake flour, baking powder and salt.
3. In another bowl, whisk the coconut milk, cream of coconut, egg whites, vanilla and coconut extracts until combined.
4. In the bowl of a stand mixer, cream the butter until light, about 1 minute. Add the granulated sugar and beat on high until very light and fluffy, about 5 minutes. Reduce speed to medium-low and add the whole eggs one at a time, mixing well after each addition.
5. Alternately add the flour mixture and the coconut milk mixture to the creamed butter, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the three prepared pans. Smooth the tops by gently tapping the pans on the counter to release air bubbles. Bake until the tops are light golden and a toothpick inserted in the center comes out clean, about 35 minutes. Cool in pans 5 minutes, run a knife around the edges, then invert onto wire racks to cool completely. Place wax paper under the racks if desired to catch drips.

For the Filling

1. Pulse the coconut until finely chopped and set aside.
2. In a medium saucepan, combine the butter, sugar and heavy cream. Bring to a boil over medium heat, stirring often until the butter melts and the sugar dissolves.
3. Whisk cornstarch, water, vanilla and salt in a small bowl, then stir this slurry into the cream mixture. Return to a boil, stirring constantly, and cook about 1 minute until the mixture thickens. Remove from heat, stir in the chopped coconut, transfer to a bowl and cool at room temperature for 1 hour. Cover and refrigerate for 3–4 hours or overnight.
4. When chilled, beat the filling with a handheld mixer on high until light and fluffy, about 1 minute, before assembling the cake.

For the Frosting

1. Beat the cream cheese in a mixer on high until very smooth and free of lumps. Add the butter and mix until the mixture is creamy and light.
2. On low speed, add the coconut and vanilla extracts and the cream of coconut, mixing about 1 minute. Add powdered sugar one cup at a time. Once incorporated, increase speed to medium-high and beat until the frosting is thick and spreadable, about 2 minutes.

To Assemble

1. Place one cake layer on a serving plate or cardboard round. Spread half the chilled filling over the layer. Add the second layer, then spread the remaining filling. Top with the third layer.
2. Use a spoon to smooth any filling that oozes between layers. Apply a thin crumb coat of frosting to the top and sides and refrigerate 30 minutes to set. Finish by spreading the remaining frosting over the cake. While rotating the cake, gently press sweetened shredded coconut onto the sides and top. Add toasted coconut to the top if desired.
3. Store the cake in an airtight container in the refrigerator. Remove at least 1 hour before serving. The cake often tastes best the next day, after the filling and frosting have had time to meld into the layers.

• To toast coconut: Spread shredded coconut on a baking sheet. Place under the broiler and watch closely; coconut browns very quickly. Remove when some flakes are golden—do not wait for the entire batch to brown, or it may burn.