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Wednesday, June 29, 2016

triple layered coconut cake

How to make triple layered coconut cake recipe - There is something very indulgent about a triple-layered cake, and this one, stuffed with whipped cream, is no exception!


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 recipe
triple layered coconut cake
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