Coconut Triple Layer Cake Recipes

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

THREE LAYER COCONUT CAKE

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).

COCONUT TRIPLE LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
• Combine sifted flour, baking powder, salt and baking soda.
• Then add sugar, butter and oil and beat for about 5 minutes.
• Add egg whites, one at a time and then combine the milk and yogurt.
• Add the flour mixture to the creamed mixture, stir in extracts.
• POUR cake batter into your prepared pans.
• Bake at 350 degrees for 25 minutes.
• Cool in pan for another 10 minutes.
• Remove from pans.
• Make sure cake is completely cooled.
• While cake is cooking make your coconut frosting.
• Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
• Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
• Add extracts and beat until blended.
• Put aside.
• LEMON FILLING: Combine sugar and cornstarch in a saucepan.
• Stir in water, orange juice, rind, lemon juice, and egg yolks.
• Bring it to a boil over medium to high heat.
• Cook until it thickens, stirring constantly so it won't burn.
• Remove from heat, Stir in vanilla.
• Cover and put it on cake after it gets cooled.
• Place 1 cake layer on a plate, that will be the bottom one.
• Spread a thin layer of lemon filling on top of cake.
• Put your second layer of cake on top of that.
• And then spread another thin layer of lemon filling on top of that.
• Then you put the last layer on top of the cake.
• Then you spread the coconut frosting on the very top of the cake.
• Spread the frosting on sides of the cake.
• Sprinkle top of cake the coconut flakes.

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.

LAMINGTONS

Steps:

• To make the cake: At least one day before serving, center a rack in the oven and preheat it to 350°F. Butter a 9-inch square cake pan and dust with flour, or use baker's spray. Line the bottom of the pan with parchment paper. Have a sifter or strainer at hand.
• If your eggs are still cool to the touch, put them in a bowl of hot water for 5 minutes-warmed eggs beat more voluminously than cold eggs and you want volume.
• Whisk the flour, baking powder and salt together. Put the melted butter in a small bowl.
• Working in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, beat the sugar and eggs together on medium-high speed until they triple in volume, about 4 minutes; when you lift the whisk, the batter should form a ribbon as it falls into the bowl. If you're using a stand mixer, remove the bowl. Grab a big flexible spatula, sift or strain one third of the flour mixture over the eggs and sugar and gently fold it in. Repeat twice more, until all of the flour is in. No matter how gentle you are, the batter will deflate-it's the nature of the cake.
• Stir two or three spoonfuls of the batter into the melted butter and then gradually fold the butter mixture into the batter in the bowl. As you fold, check the bottom of the bowl-the butter has a tendency to lurk there: Find it and fold it in. Scrape the batter into the pan and jiggle the pan to level it.
• Bake for 26 to 29 minutes, or until the cake is golden, is starting to come away from the sides of the pan and springs back when gently prodded; a tester inserted into the center of the cake will come out clean. Transfer the pan to a rack and wait for 5 minutes, then run a table knife around the edges of the pan to loosen the cake. Unmold the cake onto the rack, carefully peel away the paper and let cool to room temperature. Lightly cover the cake-you can put a kitchen towel over it-and leave it out overnight. (The cake can be wrapped in plastic and kept at room temperature for up to 2 days.)
• To cut the cake and get ready to finish it: Unwrap the cake if necessary and place it right side up on a cutting board. The top will have crowned in baking, so use a long serrated knife and a gentle sawing motion to level the cake. Cut the cake into 16 squares, each about 2¼ inches on a side. Place the cubes on a rack set over a piece of parchment or a baking sheet-the sauce will drip-and prepare your dipping and coating station: Put some of the coconut in a shallow bowl-work with a little at a time, so that if you get chocolate sauce in it (almost inevitable), you've got backup. Have four table forks at hand-two for dipping and two for turning the chocolate-coated cake cubes in the coconut.
• To make the sauce: Bring the butter and water to a boil-I do this in the microwave. Sift or strain the confectioners' sugar and cocoa together into a bowl-a deep narrow one is best. Pour the boiling water-butter mixture into the bowl and stir with a flexible spatula to blend.
• To dip and coat the cake: One by one, drop the cubes of cake into the sauce, turning each one around with two forks until it's coated on all sides. Lift up the cube, letting any excess sauce drip back into the bowl, and return the cube to the rack. After you've dipped two or three cubes, one by one, coat each of the dipped cubes with coconut, using two clean forks to turn the cubes around in the coconut. Continue working in batches until all of the cubes are dipped and coated. If the sauce thickens as you work, thin it with drops of very hot tap or boiling water.
• Leave the Lamingtons on the rack to set for an hour or so before serving.
• You can wrap the Lamingtons well and keep them at room temperature for 3 days or so. Yes, they'll be drier, but they'll still be so good.

EGG-FREE TRIPLE LAYER COCONUT CAKE

Steps:

• Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
• Preheat oven to 350°F
• Grease and generously flour three 9" cake pans.
• In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
• In a large bowl, combine all other ingredients and then add egg replacer mixture.
• With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
• Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
• Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
• Sprinkle top and sides generously with remaining coconut.
• Refrigerate until ready to serve. Store left overs in refrigerator.