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Three Layer Coconut Cake

Here's how you make Three Layer Coconut Cake
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  • Servings: 14
  • Prep: 20m
  • Cook: 30-35m
    • The following recipe serves 14 people.

Ingredients

The ingredients are:
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white shortening, room temperature
  • 1 tablespoon vanilla extract (yes 1 tablespoon!)
  • 2 cups sugar
  • 5 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup sweetened flaked coconut (more to sprinkle on the top of the cake after frosting)
  • 1 1/2 cups raspberry preserves, divided (or use as much as desired)
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 2 teaspoons coconut extract
  • 2 tablespoons light cream
  • 3 1/2 cups sifted confectioners sugar (must be sifted)
  • 1 cup sweetened flaked coconut
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F. Position oven rack to second-lowest position. Generously grease three 9-inch round cake pans (I use my Pan Release recipe posted here on this site).

  • Step 2: For the cake; in a small bowl mix 1 cup buttermilk with 1 teaspoon baking soda; set aside. In a large bowl cream the butter and shortening with sugar, vanilla and coconut extract until fluffy (about 2 minutes).Add in eggs and the buttermilk/soda mixture; beat until well combined (about 3-4 minutes, there should be no sugar granules remaining).

  • Step 3: In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined. Mix in 1 cup coconut (a little more won’t hurt).

  • Step 4: Divide batter evenly between prepared baking pans. Bake in preheated oven for about 30-35 minutes or until the cakes test done.

  • Step 5: Allow to cool in pans then remove to a wire rack to cool completely.

  • Step 6: Place 1 cake layer on a plate, then spread 3/4 cup raspberry preserves on top (can use more or less).

  • Step 7: Place the second cake layer over the top then spread the top of cake layer with remaining 3/4 cup preserves. Top with remaining third cake layer.

  • Step 8: For the frosting; in a bowl combine the cream cheese with soft butter, light cream and both extracts; beat until combined. Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy. Mix in 1 cup coconut. Spread on top and sides of the cooled cake.

  • Step 9: Sprinkle toasted flaked coconut over the top of the cake (use as much as desired).

We hope you enjoy this recipe!

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