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 may 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?
I did!
For breakfast
Rating
Prep time:
Cook time:
Total time:
Serves: 1 cake
- 2¼ C Cake Flour
- 1¼ C Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- ¾ C Butter
- 6 Egg Whites
- 1 C Coconut Milk (canned)
- 1 C Sweetened Shredded Coconut
- 1 Tbsp Vanilla Bean Paste
- 1½ C Sugar
- 6 Egg Whites
- 1½ C Butter
- 1 tsp Vanilla Bean Paste
- ¼ tsp Salt
- ⅔ C Coconut Milk (canned)
- Coconut Pudding
- Macaroons
- 1 bag Sweetened Shredded Coconut
- Preheat the oven to 350 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.
- 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 tough 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.
- Torte and level your cakes. Place a cup of frosting into a piping bag and make a dam around the perimeter. Use ⅓ 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!
Get the Giant Macaroon Recipe HERE.
Get the Coconut Pudding Recipe HERE.
Yes, this cake was 100% made for me! I’m the most coconut obsessed person I know. Just can’t get enough. Love it Karyn!
O- my -God! I´m in heaven! this is so beautiful, for my birthday!
Enjoy it! It’s a great cake!
G’day Looks great! All blog comments appreciated and sharing is caring today!
Cheers! Joanne @ What’s On The List #SayGdayParty pinned
This looks absolutely amazing! I am a huge coconut fan. Pinning for future birthday use!
Enjoy it for your birthday! I loved the frosting. The meringue buttercreams are just amazing!
Wow what an incredible looking and sounding cake! Yum!
Thank you.
This cake looks delicious. I think I’ll make it for Christmas. You’re right about coconut – people either love it or hate it. I happen to love it! Yum! — Sabine
If you make it, I’d love for you to share it on my FB page. I always like to see what recipes my fans are making! Enjoy!
OH MY! This looks INSANELY GOOD! Thanks for linking up with Show Stopper Saturday!
It was triple insanity! Haha!
If I don’t get a chance to make it myself before the, I’m definitely going to request this as my B-Day cake this year!! Looooooooove me some coconut! #PinItThurs
Enjoy it whenever you do get it made
I love the coconut, this cake looks delicious.
Thanks so much! It was good!!
I love coconut and I don’t think there is a season for it! Your cake does look like a fluffy, white snowball! Good to know about the eggs in a carton whipping up the same as egg whites, I just wish I had read your recipe before I ran to the store and bought eggs for an egg white recipe! Pinned!
For these three recipes, the egg whites in the carton saved the day! You can freeze yolks, but I don’t think they ever really work the same when thawed. They seem too gummy to me.