Triple Coconut Cake – Coconut Cake layered with Coconut Pudding, covered with Coconut Frosting and shredded Coconut Flakes, and topped with Giant Macaroons
Oh my! This cake is for serious coconut lovers. It’s a good thing that I, in fact, do like coconut 🙂
I’ve found that coconut is one of those picky flavors. People either love it or hate it. There is no in between, no tolerating it, or pretending to like it.
I wasn’t sure if I should save this recipe until the summer. Are coconut desserts a Christmas thing? I’ve noticed a lot of coconut cream pies because it is pie season, but really, does cake have a season? I don’t think so. I think anytime is a good time for cake.
And doesn’t it look like a huge snowball? Not that I want snow…. but…. it does kinda look like it, no?
And just look at easy it is to put this cake together. Tort your cakes, create a dam of frosting around the edge then fill in with pudding and frost it. Your exterior frosting doesn’t have to be pretty, just sticky. Coat it with the shredded coconut and then top it off with the macaroon pyramids.
This isn’t a difficult cake. There’s nothing “fancy” about it.
Yes, there are A LOT of egg whites in this recipe. In total, there are 20!
I was totally intimidated by the quantity as well. I wanted to find different recipes just so I didn’t have to go through so many eggs. But then I decided just to buy three cartons of egg whites.
I have to admit – I was totally grossed out by this concoction of “egg whites” in a carton. It didn’t look like egg whites, it didn’t feel like egg whites, but they did act and behave like egg whites. I was afraid the frosting wasn’t going to fluff up like real meringue, but it did. And now I am a believer in egg whites from a carton. I no longer need to store yolks in the freezer for later.
Later never comes!
See all those yummy layer? Don’t ya wanna just dig in?
For breakfast 🙂
For the cake
- 2 1/4 cups cake flour
- 1 1/4 cup sugar
- 2 tsp baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 6 egg whites
- 1 cup coconut milk (canned)
- 1 cup sweetened shredded coconut
- 1 tablespoon Vanilla Bean Paste
For the coconut frosting
- 1 1/2 cups sugar
- 6 egg whites
- 1 1/2 cups butter
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 2/3 cup coconut milk (canned)
To assemble the cake
For the Cake
- Preheat the oven to 350 degrees F and prepare two round 8 inch cake pans.
- Begin with the dry ingredients in the mixer – flour, sugar, baking powder, and salt. Add in the butter a little bit at a time until the mixture is crumbly.
- In a medium bowl, whisk the egg whites, coconut milk, shredded coconut, and vanilla bean paste. Add half of this mixture to the flour/butter crumble and stir on low. Scrape the sides of the bowl and add the remaining liquid to the mixer.
- Divide the batter between the pans and bake for 35 minutes. Let cool.
For the Frosting
- Place the sugar and egg whites in your mixer bowl and place it over simmering water to make a double boiler. Whisk it over the heat for 8 minutes – it should be warm to the touch in the center.
- Move your bowl to the mixer and attach the whisk. Turn the mixer to medium high and let it run for 5 minutes. The sides of the bowl should cool and the mixture will get thick, glossy, and pure white. Keep it running for another 3-5 minutes and make sure it’s cool.
- Turn the mixer to low and gradually add 1 tablespoon of butter at a time. The mixture will look curdled and scare you if you’ve never made a meringue frosting before. Just keep whipping.
- Add the extract, salt, and coconut milk and whip for 2-4 minutes to incorporate everything. Your frosting should be thick and fluffy.
To Assemble the Cake
- Torte and level your cakes. Place a cup of frosting into a piping bag and make a dam around the perimeter. Use 1/3 of the pudding in the center and spread it around. Add a second layer of cake and repeat until all the pudding is used and 4 layers of cake are on.
- Frost the cake completely and then take a handful of shredded coconut and press it into the frosting. A lot will fall off and that’s fine. Just scoop it back up and keep adding until the cake is covered. You will only use about half the bag of shredded coconut.
- Clean up the platter and top the cake with the Macaroons.
- Serve, slice, and enjoy!
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Amount Per Serving: Calories: 541Total Fat: 34gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 441mgCarbohydrates: 56gFiber: 1gSugar: 38gProtein: 5g
Nutrition information isn’t always accurate.
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