Totally Delicious Triple Coconut Cake
By: Leah Rodrigues
Published: May 11, 2012

This triple coconut cake is a scrumptious dessert for any occasion.  The cake batter is made with three different types of coconut flavoring: coconut extract, coconut milk, and shredded coconut (so there is no mistaking the flavor!).  A homemade coconut buttercream, using those same coconut flavorings, is used to frost the cake.  If you want to get fancy, you can slice the cakes in half lengthwise (very carefully) and brush each side with coconut rum.  Triple coconut cake is the perfect dessert for die-hard coconut fans.
Coconut Cake
Ingredients:



Cake:
1 large egg
5 large egg white
1 cup (240 ml) coconut milk (try to use as much of the solid part as possible)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) coconut extract
2 1/4 cups (250 g) sifted cake flour
1 cup (200 g) sugar
1 tablespoon (15 g) baking powder
3/4 teaspoon (3 g) salt
12 tablespoons (180 g) unsalted butter, slightly softened and cut into small pieces
3/4 cup (65 g) shredded unsweetened coconut
 
Buttercream:
4 large egg whites
1 cup (200 g) granulated sugar
1 pinch of salt
12 ounces (340 g) unsalted butter
1/4 cup (60 ml) coconut milk
1 teaspoon (5 ml) coconut extract
3/4 cup (65 g) shredded unsweetened coconut
3/4 cup (75 g) powdered sugar
 
Directions:
 








Grease 2 cake pans dust with flour


   
In a large bowl, beat egg whites and whole egg with a fork. Add coconut milk, vanilla and coconut extract and stir until well combined.


   
Combine sugar, flour, baking powder and salt.


   
Add butter to dry ingredients one small piece at a time and beat until resembles coarse meal with pea-sized bits.


   
Using a mixer, add one cup of the coconut milk mixture and beat until light and fluffy. Beat in the remaining coconut milk mixture.


   
Add the shredded coconut to the batter and combine well.


   
Pour batter into cake pans and bake at 325 degrees (160 C) until golden brown. Cool, remove from pans and frost with coconut buttercream icing.


   
FOR BUTTERCREAM: -Combine egg whites, granulated sugar and salt in a bowl and set the bowl over a saucepan containing 1 1/2 inches of simmering water.


   
Whisk constantly until mixture is opaque and registers about 120 degrees on a candy thermometer (about 2 minutes).


   
Remove bowl from heat and using a mixer, beat on high speed until the mixture is barely warm (about 80 degrees). This should take about 7 minutes.


   
Reduce speed to medium and add butter one piece at a time.


   
Beat in coconut extract and coconut milk.


   
Beat in powdered sugar and shredded coconut.

Grease 2 cake pans dust with flour


     
In a large bowl, beat egg whites and whole egg with a fork. Add coconut milk, vanilla and coconut extract and stir until well combined.


     
Combine sugar, flour, baking powder and salt.


     
Add butter to dry ingredients one small piece at a time and beat until resembles coarse meal with pea-sized bits.


     
Using a mixer, add one cup of the coconut milk mixture and beat until light and fluffy. Beat in the remaining coconut milk mixture.


     
Add the shredded coconut to the batter and combine well.


     
Pour batter into cake pans and bake at 325 degrees (160 C) until golden brown. Cool, remove from pans and frost with coconut buttercream icing.


     
FOR BUTTERCREAM: -Combine egg whites, granulated sugar and salt in a bowl and set the bowl over a saucepan containing 1 1/2 inches of simmering water.


     
Whisk constantly until mixture is opaque and registers about 120 degrees on a candy thermometer (about 2 minutes).


     
Remove bowl from heat and using a mixer, beat on high speed until the mixture is barely warm (about 80 degrees). This should take about 7 minutes.


     
Reduce speed to medium and add butter one piece at a time.


     
Beat in coconut extract and coconut milk.


     
Beat in powdered sugar and shredded coconut.