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Triple Coconut Cake

Triple Coconut Cake
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Indulge in the tropical delight of Triple Coconut Cake, a luscious dessert that brings together layers of moist cake infused with cream of coconut, shredded coconut, and pure coconut extract. Perfect for birthdays, holidays, or simply a sweet treat at home, this cake features a fluffy texture and rich flavor that will enchant coconut lovers everywhere. Topped with creamy frosting and toasted coconut for an eye-catching finish, this dessert not only tastes divine but also makes a stunning centerpiece for any occasion.

Ingredients

Scale
  • 1 1/2 cups sweetened shredded coconut
  • 3 1/4 cups cake flour
  • 1 can coconut milk (13.5 ounces)
  • 5 large egg whites
  • 2 sticks unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 1/4 cup plus 2 tablespoons sweetened cream of coconut (stirred)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure coconut extract
  • 3 large eggs
  • 1 stick unsalted butter (cut into pieces)
  • 1 1/4 cups heavy whipping cream
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Pinch of kosher salt
  • 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
  • 2 to 3 cups sweetened shredded coconut
  • Toasted coconut for the top (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare three greased and floured 9-inch round cake pans with wax paper.
  2. In a mixing bowl, combine sifted cake flour, baking powder, and salt. In another bowl, cream butter and sugar until light; then add egg whites one at a time.
  3. Gradually mix dry ingredients with the wet mixture, alternating with coconut milk. Stir in cream of coconut and extracts along with half of the shredded coconut.
  4. Pour batter evenly into prepared pans and bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
  5. For the frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and remaining extracts. Frost cooled cakes layer by layer and top with toasted coconut.

Nutrition

Find it online: https://easywithella.com/triple-coconut-cake/