Growing up, my mom always made coconut desserts for special occasions. It wasn’t just the taste; it was the aroma that filled our home, a warm, tropical scent that instantly made everything feel celebratory. This triple coconut cake reminds me of those cherished moments, a sweet taste of home and family.
I remember one birthday in particular; I was turning ten, and she surprised me with a coconut cake decorated with edible flowers. It was the most beautiful thing I had ever seen, and the taste was even better. This recipe is my attempt to recreate that magic, to share a piece of my childhood with you. I also like to think of new recipes while browsing the internet and found this baked chicken taquitos recipe that has become a family favorite.
Why you’ll love this Triple Coconut Dream Cake with Triple Coconut Cake
- This triple coconut cake delivers an explosion of coconut flavor in every bite, making it a true coconut lover’s dream.
- The cake is incredibly moist and fluffy, thanks to the coconut milk and the luscious coconut soak.
- The recipe is surprisingly easy to follow, perfect for both beginner and experienced bakers.
- The coconut frosting is creamy, decadent, and adds the perfect finishing touch to the triple coconut cake.
- It’s a show-stopping dessert that’s perfect for birthdays, holidays, or any special occasion.
- You can easily customize it with toasted coconut or other toppings to suit your taste.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup shredded coconut (for batter)
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup cream of coconut
- 2 cups shredded coconut (for frosting)
- 1 cup heavy cream
- 1/4 cup powdered sugar
Directions
Step 1
Triple coconut cake makes every moment feel energetic. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This helps the cake release easily after baking.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed throughout the batter.
Step 3
In a large bowl, cream together butter and sugar until light and fluffy. This step is crucial for creating a tender cake. Beat in eggs one at a time, then stir in vanilla extract.
Step 4
Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Stir in 1/2 cup shredded coconut.
Step 5
Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on the cake, as baking times may vary depending on your oven.
Step 6
While the cake is baking, prepare the coconut soak. In a bowl, combine sweetened condensed milk and cream of coconut. This soak is what makes the cake incredibly moist and flavorful.
Step 7
Once the cake is out of the oven, poke holes all over the top with a fork. Slowly pour the coconut soak over the warm cake, allowing it to absorb completely. This may take some time, so be patient. The warm cake will soak up the liquid much easier.
Step 8
Let the cake cool completely in the pan. Cooling is important, so that you don’t melt the frosting.
Step 9
Prepare the frosting. In a large bowl, beat heavy cream and powdered sugar until stiff peaks form. Gently fold in 2 cups of shredded coconut.
Step 10
Frost the cooled cake with the coconut frosting. Sprinkle additional shredded coconut on top, if desired. This adds extra texture and visual appeal.
Step 11
Chill for at least 30 minutes before serving. Chilling allows the frosting to set and the flavors to meld together.
Variations, pairings, and serving ideas
Variations
For an even more intense coconut flavor, try toasting the shredded coconut before adding it to the batter or frosting. This brings out the nutty notes of the coconut and adds a delightful crunch. You can also add a tablespoon of coconut extract to the batter for an extra boost of flavor.
If you’re feeling adventurous, consider adding a layer of pineapple jam or mango puree between the cake and the frosting. These tropical flavors complement the coconut beautifully. You could also add a splash of lime juice to the frosting for a tangy twist.
Another fun variation is to make individual coconut cupcakes instead of a cake. Simply fill cupcake liners with the batter and bake for 18-20 minutes. Frost with the coconut frosting and garnish with toasted coconut flakes.
Pairings
This triple coconut cake is delicious on its own, but it also pairs well with a variety of beverages. A cup of strong coffee or a glass of iced tea are classic choices. For something a bit more indulgent, try pairing it with a coconut-flavored cocktail.
For a truly tropical experience, serve the cake with a scoop of mango sorbet or pineapple sherbet. The cool, fruity flavors complement the richness of the coconut cake. A light fruit salad with tropical fruits like papaya, kiwi, and pineapple would also be a refreshing addition.
If you’re looking for a similar delicious dessert, check out this Brownie Refrigerator Cake Recipe on Cook Reel to experiment with more easy recipes. This recipe, like the triple coconut cake, is guaranteed to be delicious. You can find great cooking and baking tips on Cook Reel, so be sure to check them out!
Serving ideas
For a beautiful presentation, dust the frosted cake with powdered sugar before serving. This adds a touch of elegance and highlights the coconut topping. You can also garnish with fresh berries or edible flowers for a pop of color.
Cut the cake into squares or slices and arrange them on a platter. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. For a more casual presentation, simply serve the cake straight from the pan.
Consider adding a drizzle of chocolate sauce or caramel sauce for an extra touch of indulgence. Serve chilled for the best flavor and texture. You can find great recipes like Brazilian Coconut Chicken at Cookreels to discover more delicious recipes.
Storage and make-ahead tips
Storage
Store leftover cake in an airtight container in the refrigerator for up to 3 days. This helps to keep the cake moist and prevents the frosting from drying out. If you live in a very warm climate, it’s best to store the cake in the refrigerator regardless.
For longer storage, you can freeze the cake. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. The cake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
It is also possible to freeze the frosting separately. Just place it in an airtight container and freeze for up to a month. Thaw overnight in the refrigerator and then whip it again before using.
Make-ahead
You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature. This is a great way to break up the work and make the process less stressful.
The coconut soak can also be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld together even more. The frosting can also be made ahead and stored in the refrigerator for up to 24 hours.
Assemble and frost the cake a few hours before serving to allow the flavors to meld together. This also gives the frosting time to set properly. Keep the cake refrigerated until ready to serve.
Common mistakes when making Triple Coconut Dream Cake
- Overmixing the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Not measuring ingredients accurately: Baking is a science, so it’s important to measure ingredients precisely. Use measuring cups and spoons for best results.
- Opening the oven door too often: Opening the oven door can cause the oven temperature to fluctuate, which can affect the baking process. Avoid opening the door unless necessary.
- Not allowing the cake to cool completely before frosting: Frosting a warm cake can cause the frosting to melt and slide off. Allow the cake to cool completely before frosting.
- Skipping the coconut soak: The coconut soak is essential for creating a moist and flavorful cake. Don’t skip this step!
Final notes
This triple coconut cake is a labor of love, but the results are well worth the effort. The combination of coconut milk, shredded coconut, and coconut cream creates a truly unforgettable dessert. I hope this recipe brings you as much joy as it has brought me and my family.
Don’t be afraid to experiment with different variations and toppings to create your own unique version of this classic cake. The most important thing is to have fun and enjoy the process! Remember to make sure your ingredients are measured carefully for the best results.
Now it’s your turn to create this magnificent cake! Feel free to adapt the recipe to your preference, adding or subtracting anything to your liking.
Loved this Triple Coconut Dream Cake? Try these next
- Lemon Cream Cheese Dump Cake
- Amazing Baked Chicken Taquitos
- Cajun Chicken Spaghetti Recipe
- Brownie Refrigerator Cake Recipe
- Brazilian Coconut Chicken
Triple Coconut Dream Cake
Indulge in the ultimate coconut experience with this Triple Coconut Dream Cake! Moist, fluffy, and bursting with coconut flavor in every bite, this dessert is a coconut lover’s paradise.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup shredded coconut (for batter)
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup cream of coconut
- 2 cups shredded coconut (for frosting)
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined. Stir in 1/2 cup shredded coconut.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the coconut soak. In a bowl, combine sweetened condensed milk and cream of coconut.
- Once the cake is out of the oven, poke holes all over the top with a fork. Slowly pour the coconut soak over the warm cake, allowing it to absorb completely.
- Let the cake cool completely in the pan.
- Prepare the frosting. In a large bowl, beat heavy cream and powdered sugar until stiff peaks form. Gently fold in 2 cups of shredded coconut.
- Frost the cooled cake with the coconut frosting. Sprinkle additional shredded coconut on top, if desired.
- Chill for at least 30 minutes before serving.
Notes
For a richer coconut flavor, toast the shredded coconut before adding it to the frosting. Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can also substitute almond milk for coconut milk for a slightly different flavor profile. Serve chilled for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg