Fresh Coconut Layer Cake Recipe

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Fresh Coconut Layer Cake
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Ingredients
25
Count
Nutrition
3018
Calories
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Ingredients:

Directions:

  1. Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 tablespoon coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside.
  3. Place the 1 1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 tablespoon vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute.
  4. Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack.
  5. Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 teaspoon salt, confectioners sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth.
  6. Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup.
  7. Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3018.3 Kcal (12637 kJ)
Calories from fat 1904.43 Kcal
% Daily Value*
Total Fat 211.6g 326%
Cholesterol 633.81mg 211%
Sodium 762.06mg 32%
Potassium 1471.71mg 31%
Total Carbs 261.06g 87%
Sugars 146.52g 586%
Dietary Fiber 8.25g 33%
Protein 31.64g 63%
Vitamin C 6.1mg 10%
Vitamin A 1.3mg 44%
Iron 6.7mg 37%
Calcium 426.3mg 43%
Amount Per 100 g
Calories 351.93 Kcal (1473 kJ)
Calories from fat 222.06 Kcal
% Daily Value*
Total Fat 24.67g 326%
Cholesterol 73.9mg 211%
Sodium 88.86mg 32%
Potassium 171.6mg 31%
Total Carbs 30.44g 87%
Sugars 17.08g 586%
Dietary Fiber 0.96g 33%
Protein 3.69g 63%
Vitamin C 0.7mg 10%
Vitamin A 0.2mg 44%
Iron 0.8mg 37%
Calcium 49.7mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 77.2
    Points
  • 85
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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