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Triple Toasted Coconut Cake

Soft and fluffy toasted coconut cake with a coconut cream filling and coconut buttercream frosting.
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Servings: 10 servings

Ingredients

For the cake

  • ½ cup butter room temperature
  • ⅓ cup + 1 tbsp coconut oil room temperature
  • 2 tsp coconut extract
  • 1 and ½ cups granulated cane sugar
  • 3 large eggs room temperature
  • ⅓ cup Greek yogurt room temperature
  • 2 and ¼ cups cake flour spoon into the measuring cup and level off
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup coconut milk canned
  • 1 cup sweetened shredded coconut

For the filling

  • 1 large egg yolk
  • 3 tbsp granulated cane sugar
  • 1 and ½ tbsp cornstarch
  • pinch of salt
  • ½ cup coconut milk
  • ½ cup whole milk
  • ¼ cup sweetened shredded coconut

For the frosting

  • 1 and ¼ cups unsalted butter (2 and ½ sticks) softened
  • 2 tsp coconut extract
  • 2 and ¼ cups powdered sugar
  • 2-3 tbsp coconut milk depending on desired consistency

For the coating

  • 1 heaping cup sweetened shredded coconut

Instructions

To make the cake

  • Preheat oven to 350 ℉. Grease and flour 2 (8-inch) cake pans. Set aside. In a large bowl, cream together the butter, coconut oil and coconut extract. Add the sugar and beat until light and fluffy (about 2 minutes). Add all the eggs and Greek yogurt and beat until well combined. In a separate medium bowl, stir together the cake flour, baking powder and salt.
  • Add half the flour mixture and half the coconut milk to the wet ingredients and mix just until combined. Scrape down the sides of the bowl and add the remaining flour mixture and milk. Beat again just until combined. Fold in the coconut. Pour the batter into prepared cake pans and bake for about 25-30.
  • A toothpick inserted into the cake should come out clean. Remove the cakes from the oven and let cool for about 15 minutes on a cooling rack. Loosen the cake around the edges with a butter knife to ensure its not sticking to the sides of the pan.
  • Gently turn the pans upside down to release the cake. Let cool (see notes if making the cake ahead of time). These cakes bake up flat so there is no need to level them off before stacking and frosting.

To make the filling

  • In a small bowl, whisk together the egg yolk and sugar until its lighter in color and ribbony. Set aside. In a small saucepan over medium heat, whisk together the cornstarch and salt. Add the coconut milk and whole milk and whisk frequently. Once the mixture starts to thicken, whisk constantly and bring to a boil.
  • Let boil for about 30 seconds. Pour half the mixture into the whipped egg, whisking constantly (this is to temper the egg without scrambling it). Pour this mixture back into the saucepan and cook for about 1 minute, whisking constantly. Remove from heat and whisk in the vanilla. Let the filling cool completely before filling the cake.
  • Whisk the filling once or twice while it's cooling. Meanwhile, line a baking sheet with foil. Spread out the coconut for the filling and the coating onto the baking sheet and toast at 350℉ for about 7 minutes. Stir it around and let cool. Add ¼ cup of the toasted coconut to the filling and reserve the rest for coating the cake.

To make the coconut buttercream

  • In a large bowl, beat the butter and extract until lighter in color and fluffy. Add the powdered sugar and beat until smooth. Add the milk, 1 tablespoon at a time until your desired consistency is reached.

To assemble the cake

  • Place one of the cakes onto a cake plate and pipe a ring of buttercream around the edge of the top of the cake. Fill inside of the ring with the coconut cream filling. Place the second cake layer on top. Frost the sides and top of the cake with an offset spatula. Tilt the cake plate gently and press the toasted coconut all around the sides of the cake.
  • Once the sides are covered, press toasted coconut into the top of the cake. Use a large sharp knife to cut slices of cake. This cake is best served at room temperature. Store cake covered at room temperature or in the fridge for up to 5 days.

Notes

If making the cake more than 1 day ahead of time, wrap the cake layers in plastic wrap while they're still warm and freeze (this will keep the cake from drying out). Let the cake thaw most of the way before frosting.
If making the cake the day before frosting and serving, store the cake in a container in the fridge until the next day. Let the cake come to room temperature before frosting.
This cake does not require a crumb coat.