Triple Coconut Cream Layer Cake

If you like coconut then you are going to love this.

This cake looks just like a giant snowball on a plate, which is funny considering that coconuts come from tropical climates. I really don’t think that you could get much more coconut into a cake if you tried, and the result is very moist and flavourful. Actually, you could add some coconut flavoured rum if you have some handy…

The triple layers are sandwiched together with just enough of the coconut flavoured cream to give it a decadent texture. However, it is by no means heavy – I could eat quite a bit of this cake 😉

I adapted the recipe from one that I found in the September 2012 issue of Australian Good Taste magazine. They made this as a two-tier cake but, as I wasn’t baking it for a wedding (as that is what I think of when I see a multi-tiered cake), I just made it as one huge cake instead. You could split it into two pans but adjust the cooking time accordingly.

If you want to make this cake in advance then it will be fine in the fridge for a day or two in its completed state (but probably not much longer because of the cream).

Ingredients – serves at least 16 people:

  • 1 cup dessicated coconut
  • 400ml/13.5 oz can light coconut cream, plus 1/2 cup extra
  • 1 cup milk
  • 375g/13 oz unsalted butter, softened
  • 485g/17 oz white sugar
  • 5 eggs
  • 565g/20 oz self-raising flour
  • 300ml/10 oz thickened (heavy) cream
  • 1/4 cup icing (powdered) sugar, sifted
  • 2 cups shredded coconut

Method:

  • Heat your oven to 160C/140C fan forced/320F.
  • Grease and line a 25cm/10 inch spring-form pan with baking paper. Either the pan needs to be deep or you need to line leaving a collar above the pan. The mixture will fill the pan completely and the baking paper lining will help the cake to rise correctly (although mine didn’t rise that much).
  • Mix the dessicated coconut, can of coconut cream and milk in a medium bowl and leave to soak for about an hour, stirring occasionally.
  • Beat the butter and sugar until creamy then add the eggs one at a time, beating after each addition.
  • Stir in a third of the flour, followed by a third of the coconut mixture. Repeat until all the flour and coconut mixture are combined into the mix.
  • Spoon the cake batter into the prepared pan then bake for approximately 90-95 minutes, or until a skewer inserted into the centre comes out clean. Tip: you may need to cover the top of the cake with a piece of aluminium foil for the last 10-15 minutes of cooking to prevent it from over-browning.
  • Remove the cake from the oven and leave to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  • When the cake has cooled, put the cream and icing sugar into a large bowl and whip until soft peak stage. Then gradually add the remaining coconut cream whilst continuning to whip to firm peaks.
  • Cut the cake into three pieces and put the bottom piece on your serving plate. Spread with approximately one third of the cream, then place the next piece of cake on top. Spread with more cream, finally adding the remaining cake and spreading over the remaining cream.
  • Decorate the cake with the shredded coconut.
  • Refrigerate the cake for at least 30 minutes or until ready to serve.
  • Enjoy!

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5 Responses to Triple Coconut Cream Layer Cake

  1. Katie says:

    I lovelovelove coconut! I will gobble up any dessert that uses coconut cream, so you had me right away. And I love the way this is decorated! Thanks for sharing!

  2. AJG says:

    That cake looks delicious!

  3. Pingback: Blast from the Past: Birthday Cakes | Recipe Adaptors

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