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Sweet Sofrito

Coconut Layer Cake

A tall three-layer coconut milk cake with coconut cream cheese frosting, covered all over in shredded coconut.

By Wanda Oyola 3 h 30 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A tall white three-layer coconut cake covered in shredded coconut with a slice cut out, on a white cake stand with flowers and a palm leaf behind.

Tall, white and covered in coconut, this cake looks like a tropical snowball. Three tender layers made with coconut milk are brushed with cream of coconut, the same sweet cream that goes into a piña colada, then filled and frosted with coconut cream cheese frosting and pressed all over with shredded coconut.

The Thermomix® TM7™ mixes the batter in a few minutes and, after a quick rinse, makes a big batch of cream cheese frosting, enough to fill, frost and hold all that coconut. Bake the layers a day ahead if you can, since cold layers are much easier to stack and frost.

Made in the Thermomix® TM7™

Coconut Layer Cake

Makes: 1 cake, 15 cm (6 in) wide, three layers (12 slices)

  • Prep50 min
  • Cook30 min
  • Total3 h 30 min
  • Serves12

Ingredients

Coconut cake

Coconut cream cheese frosting

To cover

Instructions

  1. Preheat the oven to 180°C (350°F). Butter three 15 cm (6 in) round cake pans and line the bottoms with parchment paper.
  2. Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides, add the eggs, vanilla and coconut extract and mix 30 sec/speed 4.
  3. Add the flour, baking powder, salt and coconut milk and mix 15 sec/speed 4, scrape down and mix 5 sec/speed 4. Divide the batter evenly among the pans and bake in the oven for 25 to 30 minutes, until golden and a toothpick comes out clean. Cool 10 minutes in the pans, turn out onto a rack and let cool completely.
  4. Wash and dry the mixing bowl. Place the butter, powdered sugar and salt in it and mix 30 sec/speed 4, scrape down and mix 20 sec/speed 4. Add the cream cheese, vanilla and coconut extract and mix 20 sec/speed 4, scrape down and mix 10 sec/speed 4, just until smooth. Refrigerate 20 minutes if it feels soft.
  5. Level the tops of the cakes with a serrated knife and brush each cut side with the cream of coconut. Set one layer on a cake stand and spread about 3/4 cup of frosting over it. Repeat with the second layer and top with the third, cut side down.
  6. Spread a thin coat of frosting all over the cake and refrigerate 20 minutes. Cover the top and sides with the rest of the frosting.
  7. Press handfuls of coconut onto the sides and sprinkle the rest over the top. Refrigerate 30 minutes before slicing.

Tips

  • Cream of coconut and coconut milk are different: cream of coconut is thick and sweet and sits with the drink mixers, while coconut milk is unsweetened and sits in the international or baking aisle.
  • For a golden touch, toast a third of the coconut on a baking sheet in the oven at 180°C (350°F) for 4 to 6 minutes, stirring once, and mix it with the rest.
  • Keep the cake in the refrigerator up to 3 days and take it out 45 minutes before serving.

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