24 Reviews of Peninsula Grill Giant Coconut Layer Cake

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!!!!

From: prolifemom

On Jan 16, 2004

Thank you so much for posting this! I haven't tried it yet, but I certainly will after reading the wonderful comments! One note: I notice that a couple of you said something about the crumbly nature of the cake. One thing I remember on the Food TV segment is that, as they assembled the layers, before they spread on the filling, they squirted onto each unfrosted cake some simple syrup (equal amounts of sugar and water boiled together and then cooled into a syrup). No exact amount for simple syrup was given; they just seemed to squirt it all over the cake and let it soak in a little before putting on the filling. This would certainly cut down on the cake being crumbly. Just thought I would throw that it. Now I REALLY can't wait to make this!

From: Bogey'sMom

On Aug 17, 2003

I made this for my mom's birthday and it was awesome. Even my coconut hating husband and son loved it. The batter recipe itself is well worth keeping and using for any "basic" cake with frosting.

From: Columbus Cookie

On Feb 16, 2007

I was lucky enough to visit the Peninsula Grill this past August. It is an amazing place and the Coconut Cake is out of this world. Since then I have been in search of the recipe and I think this might be it. I made it this past weekend,it only took 2 1/2 days to complete, I decided to use fresh coconut, what was I thinking? That part was very time consuming but brought a very different taste to the cake. I did not have any problem with the cake being crumbly, but I did use cake flour so that could have made the difference. I changed one small thing in the filling, I subsituted Coconut Creame for the water. The frosting recipe I followed and it turned out wonderfully. This cake is worth every minute it takes to make it. It was a huge hit at the faimly dinner.

From: mom42

On Oct 21, 2003

I made this cake for my husband to take to work for his boss. Everyone at the company raved about the cake. I did split the layers and double the filling as MEAN CHEF suggested. The cake has so much flavor and is VERY RICH. Because the cake is so rich I would suggest cutting the cake into thin slices.

From: andrabell

On Aug 31, 2006

When I found out that The Peninsula Grill's Coconut Cake was my dear friend Donna's absolute favorite, I looked into having one delivered for her birthday dinner. But at $75 plus shipping, I decided to find the recipe and make it myself. The world's worst pastry chef tackled giant cake and it turned out wonderfully. It looks very impressive. I doubled the filling and made the six layers, the filling is outstanding (it would make the most amazing coconut cream pie). I found the cake to be quite rich, perhaps too much so, I must find a lighter cake recipe for next time. To cut down on the crumbly factor, I made a simple syrup and added coconut rum and drizzled each layer and this made for a much more moist and flavorful sponge. The frosting was much too runny, I had to add about 5 cups icing sugar to stiffen it up as well as chill it before spreading. I think I will make my Mother's to-die-for cream cheese frosting next time. A bit of advice, don't turn your back while toasting the coconut, I burned the first batch. DOH! All in all, this is a time consuming but gorgeous cake that was very much a crowd pleaser. Even my dear coconut-hating-unless-it's-in-a-Bounty husband enjoyed it and proclaimed it "gone!"

From: tiffany_dawn

On Feb 18, 2007

I made this for my father-in-law's birthday. It was a huge hit for the entire family. I made it six layers and doubled the filling. Beautiful and outstanding. Thanks so much for a recipe that will become a family tradition!

From: Daphne2002

On Oct 8, 2003

What a recipe! At my mother's birthday party, there were people who were "coconut cake haters" eating large pieces of this! My cake turned out a little tough, but that is probably my error because it was my very first cake from scratch (can you tell I am proud?). The filling was my absolute favorite part and I know that I will be using it again for other things. Due to my coconut haters, I lowered the amount of cocunut in the filling, and it worked great, kind of custardy. Thanks Meanie!

From: Caryn Dalton

On Feb 16, 2008

I made the filling and the icing for this cake. The filling is so good, it reminds me of the best custard I've ever tasted. I bet it would even be a wonderful substitute for tiramisu with a few additions and minus the coconut. The texture is smooth and creamy until the coconut is added. The icing was very good and not grainy at all since it didn't use granulated sugar. I made the icing with neufeschatel cheese rather than cream cheese and the taste was very rich. I used this with a white boxed mix plus a box of cocunut pudding. I made the cake, punched large holes in the cake and then poured cream of coconut over the cake layers. I used a 15 oz can (found it in the mixer section of the alcohol aisle at the grocer)which made the cake almost too moist as it was hard to cut without it falling apart. I would've made the cake too had I not already planned everything the other way! Thanks for saving me with the filling and icing...they are very very good.