Four-Layer Coconut Cake

3 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick
Prep Time
45 Mins
Bake Time
30 Mins
Cool Time
1 Hour 10 Mins
Yield
Makes 14 to 16 servings
June 2012
RECIPE BY Southern Living

Coconut shavings can be purchased in the bulk section of your local health food store or dried fruit section in the supermarket.

Ingredients

  • 3 cups all-purpose flour
  • 2 2/3 cups sugar
  • 1 1/2 cups butter, softened
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 (6-oz.) package frozen flaked coconut, thawed
  • 1 cup coconut shavings
  • Coconut Filling
  • 2 cups whipping cream
  • 1/4 cup powdered sugar

How to Make It

Step 1

Preheat oven to 400°. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into 4 greased and floured 9-inch round cake pans.

Step 2

Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Step 3

Meanwhile, reduce oven temperature to 350°. Arrange coconut shavings in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted, stirring occasionally.

Step 4

Spread Coconut Filling between layers, leaving a 1-inch border. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread on top and sides of cake. Sprinkle toasted coconut on top and sides of cake, pressing gently to adhere.

Step 5

 

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Ratings & Reviews

Fran's review

sgirl2
March 25, 2016
I tried this recipe and it was super delicious, including the coconut filling.  I had no problems with the consistency of the filling and my layers held on beautifully.  I made a little extra filling and put it on top of the cake and then dripped on chocolate (dark and white) and the cake looked super gorgeous.

sgirl2's Review

gardnerscakes
August 02, 2013
I found the recipe for this cake out of a Southern Living 2000 Annual Recipes book. It is a wonderful cake, although time consuming. The amounts in this online recipe are incorrect. It should be five (5) large eggs instead of five CUPS large eggs. In the book it also only calls for 1/2 cup butter or margarine instead of 1 and 1/2 cups butter or margarine. The coconut extract is the correct amount and I don't remember it having too strong of a coconut taste. The filling takes longer than 12 to 15 minutes to thicken up enough we always end up leaving it on there awhile longer. If it doesn't thicken enough it won't stay between the layers. It should have a pudding consistency. The cake tastes delicious. However, I have struggled to keep all of the layers together as they want to slide around. I have resorted to layering the cake in a large decorative bowl, especially if I make it to just eat at home.

gardnerscakes's Review

FernandaCosta
July 29, 2013
this cake was not tested before putting on line. do you know how many eggs are in 5 cups? 25!! the cake was awful and the frosting was not enough to cover the cake. 2 tsp coconut ext was to much. the cake weighed about 10 pounds. I just cant believe this cake was put on line.
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