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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (319g) Recipe makes 12 servings |
||
| Calories 1329 | ||
| Calories from Fat 820 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 91.1g | 140% | |
| Saturated Fat 61.0g | 304% | |
| Monounsaturated Fat 21.0g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 303mg | 101% | |
| Sodium 484mg | 20% | |
| Potassium 335mg | 9% | |
| Total Carbohydrate 121.2g | 40% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 86.9g | ||
| Protein 12.2g | 24% | |
Peninsula Grill Giant Coconut Layer Cake
By: Mysterygirl
May 6, 2003
Giant Coconut from the Peninsula Grill. The picture on the website has the 3 layers cut in half to make a 6 layer cake. It is likely that you would need to double the amount of filling.
SERVES 12
Ingredients
Filling
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 1/4 cups whipping cream
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 1/4 cups sweetened flaked coconut
- 1/4 cup sour cream
Cake
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 1 1/2 cups unsalted butter, room temperature
- 5 large eggs
- 1 1/3 cups whipping cream
- 1 tablespoon vanilla extract
Frosting
-
2 (8 ounce) packages cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 cups sweetened flaked coconut, toasted
Directions
1
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.2
Bring cream, sugar, and butter to boil in heavy medium saucepan.3
Add cornstarch mixture and bring to boil.4
Remove from heat and stir in coconut.5
Cool completely.6
Mix in sour cream.7
Cover and refrigerate overnight.8
For cake: Preheat oven to 325°F.9
Butter and flour three 9-inch round cake pans.10
Whisk flour, baking powder and salt in large bowl to blend.11
Using electric mixer, beat sugar and butter in another large bowl to blend.12
Add eggs 1 at a time, beating well after each addition.13
Beat in cream and vanilla.14
Stir flour mixture into butter mixture.15
Divide batter equally among pans.16
Bake until tester inserted into center of cakes comes out clean, about 35 minutes.17
Cool completely.18
For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.19
Beat in powdered sugar and vanilla extract.20
Place 1 cake layer on cake plate.21
Top with half of filling.22
Place second cake layer atop filling.23
Top with remaining filling.24
Place third cake layer atop filling.25
Spread frosting over top and sides of cake.26
Pat toasted coconut over top and sides of cake, pressing gently to adhere.27
(Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
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Featured Reviews for This Recipe
From: Lillie Boyd
On Jul 7, 2009
I loved making this. I forgot to rate it at Easter. I made one for work for our Easter lunch, and I made one for home. Everyone loved this. Thanks for posting!
From: jacknalecsmom
On Jun 20, 2009
Absolutely divine cake! I have become a star among my friends and family for this cake. One tip for anyone making this for the first time, be VERY careful not to overbake for even a minute. The cake is quite dense and you will have trouble splitting the layers and with crumbs in the frosting if it cooks too long. I bake in a convection oven and it takes exactly 23 minutes at 325 for perfect layers. It is ridiculously rich and definitely not for someone watching their weight!
From: Cdubs
On Jun 6, 2003
When I saw this cake on Food TV, I knew I had to make it. Thank you for posting it, as I was quite obsessed with finding the recipe. Unfortunately, I used it to sabbotage my diet and asked my husband to take it to work with him after having two slices in one day. This is my first review and I want to be thorough. I have a weakness for round cakes set on old-timey cake pedestals. This cake is grand and homey at the same time and should be placed on a pedestal. The texture of the cake wasn't quite what I thought it would be. It was quite crumbly; I think all those eggs. The crust was quite nice and almost crunchy from the sugar. If you're going to slice the three layers, definitely double the filling. I didn't slice the layers because I didn't double the filling and I regret that (the filling is silky and coconuty at the same time). I will probably make this again, but there are so many coconut cakes on this site that may divert me from that for awhile.
From: ~jb4~
On May 11, 2003
We need to have more than 5 stars, this is worth so many more. MEAN, all I can say is thank you for posting this recipe and taking the time to type it all up. WOW!!!! That is the word I can come up with. This is "THE" best cake I have honestly ever eaten. Since seeing that cake on tv, I have been wanting to make it. You came through for me!!!! It is such a hit at my house right now. All 4 of my kids are filling their faces with it. The preparation was not as hard as I thought it would be. I made the cakes a day in advance and then doubled the filling like you said. I cut the cakes in half so that I would have the 6 layers. I was afraid that the frosting would not cover the whole cake, but it certainly did. I assembled it all together and let it sit in the fridge overnight. The thing weighs about 15 lbs. I am in absolute heaven. Thank you, thank you, thank you.....You are the best!!!!
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