Heavenly Fresh Coconut Layer Cake
Indulge in the ultimate dessert experience with my Heavenly Fresh Coconut Layer Cake, a three-layer marvel that combines the tropical flavors of fresh coconut with a light and airy texture. This exquisite cake begins with the delicate sweetness of coconut water, perfectly complemented by lush coconut cream and lightly toasted coconut flakes. Each layer is frosted with a fluffy coconut rum meringue frosting, making every bite a delightful juxtaposition of soft sponge cake and rich, creamy frosting. Whether you’re celebrating a special occasion or simply want to impress your guests, this cake is your ticket to culinary paradise. Enjoy this tropical slice of heaven topped with your choice of garnishes, you’ll find that the flavors meld harmoniously to create a memorable dessert that’s worth every minute spent preparing it.
N/A
Servings
225
Calories
25
Ingredients
Ingredients
Fresh coconut water
2 cups (From 1-2 large fresh coconuts)
Granulated sugar
1 cup (For coconut cream mixture)
Natural coconut rum
4 tablespoons
White vinegar
1 teaspoon
Pure vanilla extract
1 teaspoon
Kosher salt
1 pinch
Heavy cream
1/2 cup
Cake flour
2 3/4 cups
Baking powder
1 1/2 teaspoons
Kosher salt
1 teaspoon
Fresh coconut cream
1 cup (Prepared from earlier coconut usage)
Organic extra virgin coconut oil
1 cup (Nutiva brand is recommended)
Baker's sugar
2 cups
Natural coconut rum
1 tablespoon
Large egg whites
4
Large egg whites
6
Fresh coconut cream
1/4 cup (From earlier preparation)
Light corn syrup
2 tablespoons
Kosher salt
1 pinch
Natural coconut rum
1 teaspoon
Pure vanilla extract
1/2 teaspoon
Fresh roasted grated coconut
2 cups
Confectioners' sugar
2 tablespoons
Salt
1 pinch
Baker's sugar
4 teaspoons (For toasting)
Instructions
1
Start by selecting fresh coconuts with soft eyes and shake them to ensure they have plenty of water. Preheat your oven to 375°F (190°C). Puncture the soft eyes and drain the coconut water into a medium bowl until you have 2 cups.
2
Bake the whole coconuts in the oven for 15 minutes, then remove and reduce the oven temperature to 350°F (175°C). Strain the coconut water through a fine sieve into a saucepan and set aside.
3
Wrap the coconuts in a towel and crack them open using a hammer. Remove the meat with a knife, peel off the brown skin, and rinse the coconut pieces.
4
Spread coconut pieces evenly in a heatproof baking dish and toast them for 80 minutes, flipping occasionally, until they are golden brown. Remove from the oven and allow to cool.
5
In a small saucepan, combine the strained coconut water, 1 cup sugar, coconut rum, white vinegar, vanilla extract, and salt. Add the toasted coconut pieces and simmer for about 50 minutes until the mixture is thickened and golden. Stir in the heavy cream and measure out 1 cup for later use in the frosting.
6
While the coconut mixture simmers, grease three 9-inch round cake pans with coconut oil and line them with parchment paper. Preheat the oven to 325°F (165°C).
7
In a mixing bowl, whisk together the cake flour, baking powder, and salt. In a standing mixer, beat the solidified coconut oil until fluffy, then slowly add the baker’s sugar. Mix well and add in the coconut rum.
8
Gradually add the flour mixture and the prepared coconut cream alternately to the mixer. In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the cake batter.
9
Divide the batter evenly among the prepared cake pans and bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
10
While the cakes cool, prepare the frosting. In a double boiler, combine granulated sugar, egg whites, coconut cream, light corn syrup, and salt over simmering water. Whisk frequently until it reaches 160°F (70°C) and then beat until fluffy.
11
Once the cakes are completely cool, trim the domed tops. Layer the first cake on a serving plate, spreading a generous amount of frosting on top, then sprinkle with ½ cup of the toasted coconut garnish. Repeat for the second layer and top with the final layer of cake. Frost the top and sides of the cake with the remaining meringue frosting and decorate with more toasted coconut.
12
Refrigerate the cake until the frosting sets. Cut servings and allow them to reach room temperature before serving to enjoy the best texture and flavor.
Nutrition Information
11.25
Fat
28.75
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Heavenly Fresh Coconut Layer Cake?
It is a three-layer tropical dessert made with fresh coconut water, coconut cream, and a coconut rum meringue frosting.
How many layers does this cake have?
This recipe creates an exquisite three-layer cake.
How do I choose the best coconuts?
Select fresh coconuts with soft eyes and shake them to ensure they have plenty of water inside.
How do I extract the water from a fresh coconut?
Puncture the soft eyes of the coconut and drain the water into a bowl until you have 2 cups.
Why should I bake the whole coconut before opening it?
Baking the whole coconut at 375°F for 15 minutes helps loosen the meat from the shell.
How do I safely crack the coconut shell?
Wrap the coconuts in a towel and crack them open using a hammer, then remove the meat with a knife.
Do I need to peel the coconut meat?
Yes, you should peel off the brown skin and rinse the coconut pieces before using them.
How do I toast the fresh coconut pieces?
Spread the pieces in a baking dish and toast them at 350°F for 80 minutes, flipping occasionally until golden brown.
What is in the simmered coconut mixture?
It consists of coconut water, sugar, coconut rum, white vinegar, vanilla extract, salt, and toasted coconut.
How long does the coconut mixture need to simmer?
Simmer the mixture for about 50 minutes until it becomes thickened and golden.
When should I add the heavy cream?
Stir in the heavy cream after the coconut mixture has finished simmering.
What size cake pans are required?
You will need three 9-inch round cake pans for this recipe.
How should the cake pans be prepared?
Grease the pans with coconut oil and line them with parchment paper for easy removal.
What type of flour is recommended for this cake?
Cake flour is used to ensure the texture remains light and airy.
Which coconut oil brand is recommended?
The recipe recommends Nutiva brand organic extra virgin coconut oil.
How do I incorporate the egg whites into the batter?
Whisk the egg whites until stiff peaks form and then gently fold them into the cake batter.
At what temperature should the cake layers be baked?
The cake layers should be baked at 325°F (165°C).
How long does the cake take to bake?
Bake the layers for about 40 minutes or until a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in their pans for 10 minutes before moving them to a cooling rack.
What ingredients are in the meringue frosting?
The frosting includes sugar, egg whites, coconut cream, light corn syrup, salt, rum, and vanilla.
How is the coconut rum meringue frosting prepared?
It is cooked in a double boiler over simmering water while whisking frequently.
What temperature should the frosting reach during cooking?
The frosting mixture should reach 160°F (70°C) before being beaten until fluffy.
How do I prepare the cake layers for assembly?
Once the cakes are completely cool, trim the domed tops to create a flat surface for layering.
How much coconut garnish goes between the layers?
Sprinkle approximately 1/2 cup of toasted coconut garnish on top of the frosting between each layer.
How should the outside of the cake be finished?
Frost the top and sides with the remaining meringue frosting and decorate with more toasted coconut.
Does the cake need to be refrigerated?
Yes, refrigerate the cake until the frosting sets.
What is the best temperature for serving the cake?
Allow individual servings to reach room temperature before eating for the best texture and flavor.
Is there alcohol in this cake recipe?
Yes, natural coconut rum is used in the coconut mixture, the cake batter, and the frosting.
What is the calorie count for this coconut cake?
Each serving contains approximately 225 calories.
Can I use store-bought coconut cream?
The recipe suggests using fresh coconut cream prepared from the coconuts used in the earlier steps.