triple layered coconut cake
PREP TIME 30 mins, COOK TIME 35 mins, plus cooling
1 cup (2 sticks) butter, softened, plus extra for greasing
2 cups sugar
1⁄2 cup coconut oil
2 tsp vanilla extract
4 eggs, at room temperature
4 egg whites, at room temperature
3 1⁄2 cups all-purpose flour, plus extra for dusting
1⁄2 tsp salt
1 tbsp baking powder
1 1⁄2 cups coconut milk
1⁄2 cup shredded coconut, to decorate
For the whipped cream:
2 cups heavy cream
1⁄4 cup sugar
1 tsp vanilla extract
1 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk or a mixer, cream together the butter, sugar, and oil. Beat in the vanilla extract, and then the eggs, one at a time. Once the eggs are fully incorporated, beat in the egg whites until light and fluffy.
2 Sift together the flour, salt, and baking powder into a bowl. Add to the egg mixture, one-third at a time, alternating with the coconut milk. Beat together until fully incorporated and the mixture is light and fluffy.
3 Grease three 9in (23cm) round cake pans and lightly dust them with flour. Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
4 Toss the shredded coconut in a frying pan over medium heat until toasted. For the whipped cream, whip the cream, sugar, and vanilla extract until stiff.
5 Place one cake on a plate and spread one-third of the whipped cream over it. Place the second cake over the cream and spread another one-third of the cream. Then top with the third cake and spread over the remaining cream. Sprinkle with the toasted coconut and serve.
|triple layered coconut cake|