This recipe uses fresh coconut, coconut milk and coconut cream for an intense coconut flavor.

Holly

Recipe Summary

Servings:
12
Yield:
3 - 9 inch round cake pans
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 tablespoon coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake.

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  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside.

  • Place the 1 1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 tablespoon vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute.

  • Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack.

  • Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 teaspoon salt, confectioners sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth.

  • Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup.

  • Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.

Nutrition Facts

997 calories; protein 8.1g 16% DV; carbohydrates 127.6g 41% DV; fat 52.4g 81% DV; cholesterol 182.7mg 61% DV; sodium 313.4mg 13% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2005
This cake is fabulous....However I would change a few things next time. The frosting is overwhelmed with the taste of butter. I would cut the butter in half and add more cream cheese. I believe the filling would benefit from lemon flavoring and grated lemon peel. I did have to use twice the amount of cornstarch...luckily I followed my hunches as the filling would have been too runny otherwise. The cake itself was exceptional...I only made two layers instead of three and they were ready in exactly 20 minutes. Overall I would reduce the amount of sugar all around as it seemed far too sweet for my taste. Grating the coconut by hand was a chore....but oh so worth it! This cake looked beautiful when it was presented and people were literally gushing....A true "suzy homemaker moment"! Read More
(23)

Most helpful critical review

Rating: 3 stars
03/08/2004
The filling part is worth doing- for the rest of the recipe try making it simple. White box cake made according to directions on box except add coconut milk instead of water. Use filling from this recipe and for the frosting try French Vanilla Cool-Whip. I made this for my mom's birthday and it turned out great!! Read More
(20)
27 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
07/05/2005
This cake is fabulous....However I would change a few things next time. The frosting is overwhelmed with the taste of butter. I would cut the butter in half and add more cream cheese. I believe the filling would benefit from lemon flavoring and grated lemon peel. I did have to use twice the amount of cornstarch...luckily I followed my hunches as the filling would have been too runny otherwise. The cake itself was exceptional...I only made two layers instead of three and they were ready in exactly 20 minutes. Overall I would reduce the amount of sugar all around as it seemed far too sweet for my taste. Grating the coconut by hand was a chore....but oh so worth it! This cake looked beautiful when it was presented and people were literally gushing....A true "suzy homemaker moment"! Read More
(23)
Rating: 3 stars
03/08/2004
The filling part is worth doing- for the rest of the recipe try making it simple. White box cake made according to directions on box except add coconut milk instead of water. Use filling from this recipe and for the frosting try French Vanilla Cool-Whip. I made this for my mom's birthday and it turned out great!! Read More
(20)
Rating: 5 stars
11/15/2003
WONDERFUL CAKE! I made this for my brother's birthday and had rave reviews. I have already been requested to make it again for a family gathering. The coconut is in everything- cake batter frosting filling so there is no lack of flavor. This is not a white cake with coconut frosting but a true coconut dessert! Read More
(14)
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Rating: 4 stars
04/15/2011
This cake is definitely a keeper. It's a lot of work but worth the effort with your prize at the end. I would strongly suggest however that you minimize the amount of butter for the filling. All of the butter gave the filling a strong taste of just that; BUTTER and it overpowered the taste of coconut. Instead use a tablespoon of butter to give the filling a stronger taste of coconut. I ended up making it twice and I want to save everyone else from wasting products. Other than that I made this cake dished it out to the neighborhood and received rave reviews. I will be making a lot more of this cake as I am a huge coconut fan. Read More
(10)
Rating: 5 stars
12/24/2006
I've made this cake twice now and everyone loves it! The second time I used only coco lopez coconut cream instead of coconut milk and it worked out great. I did decrease the sugar by 1/4 cup in the cake to make up for the extra sweetness in the cream. Read More
(8)
Rating: 5 stars
11/17/2003
I LOVED this cake!!! I had a potluck to go to and now all of my friends and family are addicted to this cake Thanks for the great recipe!!! Read More
(6)
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Rating: 5 stars
11/03/2006
THIS WAS THE BEST CAKE I HAVE EVER MADE!!! I HAVE NEVER USED PARCHMENT PAPER BEFORE BUT IT WORKED WELL. THE FLAVOR IN THE CAKE WAS WONDERFUL. MY DAD'S FAVORITE CAKE IS COCONUT SO HE WAS MY TESTER....HE ABSOLUTELY LOVED IT! Read More
(5)
Rating: 3 stars
11/01/2010
I made cupcakes with this recipe which may have impacted the cake part somewhat but I found the cake to be very dry. I LOVE the icing and the filling and ended up using them on cupcakes made with just a regular white cake mix. I did reduce the amount of sugar in the filling to just 1/2 cup and in the frosting to just 2 cups. Read More
(3)
Rating: 4 stars
03/16/2010
Takes awhile to make with all the steps but makes a noticaeable difference from box cakes. Turned out good even with my revisions. Half and half instead of whipping cream in the filling with an egg added to help in thickening. If you don't have cream of coconut you can skim a tablespoon off the top of the cocount milk before srirring it. I didn't find it necessary to use the syrup. I toasted the coconut for the top and used macadamia nuts as an additional garnish. Read More
(3)