Peninsula Grill Giant Coconut Layer Cake Recipe #61530
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.
by Mysterygirl
1 day | 1 day prep
SERVES 12
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
- For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
- Bring cream, sugar, and butter to boil in heavy medium saucepan.
- Add cornstarch mixture and bring to boil.
- Remove from heat and stir in coconut.
- Cool completely.
- Mix in sour cream.
- Cover and refrigerate overnight.
- For cake: Preheat oven to 325°F.
- Butter and flour three 9-inch round cake pans.
- Whisk flour, baking powder and salt in large bowl to blend.
- Using electric mixer, beat sugar and butter in another large bowl to blend.
- Add eggs 1 at a time, beating well after each addition.
- Beat in cream and vanilla.
- Stir flour mixture into butter mixture.
- Divide batter equally among pans.
- Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
- Cool completely.
- For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
- Beat in powdered sugar and vanilla extract.
- Place 1 cake layer on cake plate.
- Top with half of filling.
- Place second cake layer atop filling.
- Top with remaining filling.
- Place third cake layer atop filling.
- Spread frosting over top and sides of cake.
- Pat toasted coconut over top and sides of cake, pressing gently to adhere.
- (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
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