Coconut Triple Layer Cake Recipe
Indulge in the rich and luxurious layers of this Coconut Triple Layer Cake, a dessert that exudes both elegance and sweetness. Perfect for any celebration, this cake features moist, tender layers, a luscious lemon filling, and a fluffy coconut frosting that ties everything together beautifully. The combination of fresh lemon and sweetened coconut makes this dessert an irresistible treat for large gatherings. Get ready to bake up a slice of paradise with this comprehensive recipe from Love With Recipes!
Ingredients
For the Cake:
- Cake Flour: 2 1/2 cups
- Baking Powder: 3 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Sugar: 1 3/4 cups
- Butter: 3/4 cup, softened
- Nonfat Milk: 1/4 cup
- Vanilla Extract: 2 teaspoons
- Plain Nonfat Yogurt: 2/3 cup
- Sweetened Flaked Coconut: 1 1/2 cups
- Water: 2 1/2 tablespoons
- Cream of Tartar: 1/4 teaspoon
- Egg Whites: 4 large, room temperature
For the Lemon Filling:
- Sugar: 1 cup
- Cornstarch: 1/4 cup
- Warm Water: 1 cup
- Fresh Lemon Rind: 1 tablespoon
- Fresh Lemon Juice: 1/4 cup
- Orange Juice: 1/4 cup
- Egg Yolks: 3, beaten
- Vanilla Extract: 1 teaspoon
For the Coconut Frosting:
- Sugar: 1 1/2 cups
- Water: 1/2 cup
- Cream of Tartar: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Egg Whites: 4 large
- Vanilla Extract: 1 teaspoon
- Sweetened Flaked Coconut: 2 cups (for garnish)
Instructions
-
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that your oven reaches the perfect temperature for baking the cake evenly. -
Prepare the Cake Pans:
Take three 8-inch round cake pans and lightly coat each with cooking spray. Dust the pans with 1 tablespoon of flour each, tapping out any excess. This will help the cake layers release easily from the pans once baked. -
Mix the Dry Ingredients:
In a medium-sized bowl, sift together 2 1/2 cups of cake flour, 3 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside. -
Cream the Sugar and Butter:
In a large mixing bowl, cream together 1 3/4 cups of sugar, 3/4 cup of softened butter, and 1/4 cup of nonfat milk. Beat this mixture on medium speed until it becomes light and fluffy, which should take about 5 minutes. -
Incorporate Egg Whites and Yogurt:
Add 4 egg whites to the creamed mixture one at a time, beating well after each addition. Next, mix in 2/3 cup of plain nonfat yogurt until well combined. -
Combine Dry and Wet Ingredients:
Gradually add the sifted flour mixture to the creamed mixture, alternating with the 2 1/2 tablespoons of water, until fully incorporated. Stir in 2 teaspoons of vanilla extract. -
Pour and Bake:
Divide the cake batter evenly among the prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. -
Cool the Cake Layers:
Once baked, allow the cakes to cool in their pans for 10 minutes. Then, carefully remove them from the pans and let them cool completely on a wire rack before frosting. -
Prepare the Coconut Frosting:
While the cake is cooling, make the coconut frosting. In a large mixing bowl, combine 1 1/2 cups of sugar, 1/2 cup of water, 1/4 teaspoon of cream of tartar, 1/4 teaspoon of salt, and 4 egg whites. Beat the mixture on high speed until stiff peaks form. Heat this mixture over a pan of simmering water, using a candy thermometer to ensure it reaches 160°F (70°C). Remove from heat and stir in 1 teaspoon of vanilla extract. Let the frosting sit until ready to use. -
Make the Lemon Filling:
For the lemon filling, combine 1 cup of sugar and 1/4 cup of cornstarch in a saucepan. Stir in 1 cup of warm water, 1/4 cup of fresh lemon juice, 1/4 cup of orange juice, 1 tablespoon of lemon rind, and 3 beaten egg yolks. Cook over medium-high heat, stirring constantly until the mixture comes to a boil and thickens. Remove from heat and stir in 1 teaspoon of vanilla extract. Let cool before spreading. -
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of lemon filling over the top. Add the second cake layer and spread another thin layer of lemon filling on top. Place the final cake layer on top of the filling. -
Frost the Cake:
Using the prepared coconut frosting, spread a generous layer over the top and sides of the cake. Garnish with 2 cups of sweetened flaked coconut, pressing gently to adhere. -
Serve and Enjoy:
Allow the cake to set for a few minutes before slicing. Enjoy each slice of this decadent coconut triple layer cake, a true delight for any special occasion.
Cooking Time: 25 minutes
Preparation Time: 30 minutes
Total Time: 55 minutes
Servings: 16
This Coconut Triple Layer Cake, with its moist layers, refreshing lemon filling, and sweet coconut frosting, will surely become a favorite at any gathering. Perfect for large groups and celebrations, this cake combines tropical flavors with a touch of elegance. Enjoy making and sharing this delightful dessert from Love With Recipes! 🌴🎂🍋
