Triple Coconut Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

TRIPLE COCONUT CAKE WITH SEVEN-MINUTE COCONUT FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans with butter or nonstick cooking spray. Line the bottom with parchment paper and grease. Lightly flour the pans; set aside.
• In a large bowl using an electric mixer on medium speed, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each before adding the next one.
• Sift the flour one more time, adding the baking powder. Add it in thirds to the batter, alternating with the coconut milk and beating well after each addition. Beat in the extracts.
• Divide the batter evenly between the two pans, and gently tap the bottoms against the countertop to get rid of any air bubbles. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in the pans at least 10 minutes, then invert the pans onto greased wire racks. Remove and discard the parchment paper, then turn the cakes over and let them cool completely before frosting.
• Set one layer on a cake plate and cover evenly with 3/4 to 1 cup of the frosting. Set the other layer on top and use the remaining frosting to ice the top and side of the cake. Cover the top and side of the cake evenly with the coconut flakes. This cake does not require refrigeration.

TRIPLE COCONUT CAKE

Steps:

• Beat together sugar, coconut oil, and butter in a large bowl with an electric mixer until fully combined. Add eggs, 1 at a time, beating well after each addition.
• Whisk together flour, baking powder, and salt in a bowl. Working in batches, stir flour mixture into butter mixture alternately with coconut milk until just combined.
• Generously coat a 6-quart oval slow cooker with cooking spray and line bottom with parchment paper. Spread batter evenly in slow cooker. Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 1 to 1 1/2 hours.
• Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Carefully turn cake out onto a serving platter and let cool completely, about 1 hour.
• For the frosting, beat together cream cheese and butter in a bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in powdered sugar, a little at a time, until fully combined. Beat in salt and vanilla.
• Frost top of cake and top with coconut flakes to serve.

TRIPLE COCONUT POKE CAKE

Steps:

• Preheat oven to 350° F.
• In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
• Bake cake in 9×13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
• While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.
• Once the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• Prepare the pudding layer by mixing instant coconut pudding with cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better.
• Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold. In cold mixing bowl, pour in heavy whipping cream and beat on high speed until it reached soft peaks. Add powdered sugar and coconut extract. Beat again at a high speed until stiff peak form.
• Spread whipped cream over the top of cake. Sprinkle with toasted coconut.