Peninsula Grill Giant Coconut Layer Cake
Indulge in the ultimate dessert showstopper with the Peninsula Grill Giant Coconut Layer Cake—a towering masterpiece of moist, fluffy layers enveloped in velvety cream cheese frosting and finished with a luxurious blanket of sweetened shredded coconut. Perfect for celebrations, this cake combines rich butter and cream cheese with the delicate tropical flavor of coconut for a decadent yet balanced treat. Crafted with three tender sponge layers accented by shredded coconut and frosted to perfection, this recipe offers a bakery-quality experience right in your own kitchen. With a prep time of just 45 minutes and stunning visual appeal, this coconut layer cake is a guaranteed crowd-pleaser that will leave your guests craving another slice.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 1 cup sweetened shredded coconut (for batter)
- 16 ounces cream cheese
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 3 cups sweetened shredded coconut (for coating)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
In a large mixing bowl, beat 1 cup of unsalted butter and 2 cups of granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoons of salt.
Alternate adding the dry ingredients and 1 cup of whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold in 1 cup of sweetened shredded coconut gently with a spatula.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat 16 ounces of cream cheese and 1 cup of unsalted butter together until smooth and creamy. Gradually add 4 cups of powdered sugar and mix until fluffy. Stir in 1 teaspoon of vanilla extract.
Place one cake layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting over the top.
Add the second cake layer and repeat with another layer of frosting. Place the third layer on top and frost the top and sides of the entire cake.
Gently press 3 cups of sweetened shredded coconut onto the frosting, covering the entire surface of the cake.
Refrigerate the cake for at least 1 hour before serving to set the frosting. Slice and enjoy!
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 85.4 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
