Coconut Triple Layer Cake Recipe

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Baked with coconut in the cake, filled between layers and frosted with toasted coconut frosting, this cake is then topped off with a layer of coconut. This scrumptious cake recipe is sure to please any coconut lover.

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Servings:

Ingredients

CAKE:
1 box butter cake mix
1 package instant vanilla pudding - 4 oz.
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups coconut
FROSTING:
4 tablespoons butter - divided
3 cups coconut - divided
8 ounces cream cheese - softened
2 teaspoons milk
1/2 teaspoon vanilla
3 1/2 cups powdered sugar

Directions

PREP

2 hrs

COOK

30 mins

READY IN

2.5 hrs

CAKE:

Grease and flour 3 8-inch cake pans and set aside. Preheat oven to 350 degrees F.
In a large mixing bowl, mix the cake mix, pudding mix, water, eggs, and oil together until just blended.
Once blended, beat on medium speed for 4 minutes.
Stir in the 2 cups of coconut until evenly distributed.
Pour evenly into prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 15 minutes before removing from the pans; allow to cool completely on racks.

FROSTING:

Place 2 tbsp. butter in a pan and melt over low heat. Add 1 3/4 cups of coconut to the melted butter and cook over low heat until golden brown; stir continually while browning coconut.
Remove from the heat and spread the coconut out over some paper towels to cool.
Cream the remaining butter with the softened cream cheese.
Add the milk and vanilla; gradually mix in the powdered sugar.
Stir in the browned coconut by hand.
Assembly the three layers of cake, applying a layer of frosting between each layer.
Frost the top and sides of the cake. Spread frosting so the surface is fairly smooth.
Take the remaining 1 1/4 cup of unbrowned coconut and sprinkle on top and press onto the sides of the cake; covering it evenly with the coconut.
If not serving immediately, cover the cake and store it in the refrigerator.

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Coconut Triple Layer Cake Recipe Reviews

coconut triple layer cake

Average of 5.00 out of 5 stars

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Reviewed By RTMember20576

"I made this cake for my daughter's birthday, and it was a big hit! SO moist and yummy, and it doesn't have to sit for 3 days like some coconut cake recipes. I highly recommend it!"