Triple Coconut Cake Recipes

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.

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.

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).

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.

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.

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.