Indulge in a slice of pure paradise with this moist, triple-layered masterpiece. This cake features a velvety coconut crumb enveloped in a light-as-air whipped cream frosting, topped with a delicate crunch of toasted coconut and a burst of fresh, tart berries. It is the perfect balance of tropical sweetness and elegant sophistication.
The Pantry & Stats 🥥
Prep Time: 40 mins | Cook Time: 30 mins | Servings: 12
2 ½ cups All-purpose flour
2 tsp Baking powder
½ tsp Salt
1 cup Unsalted butter, softened
1 ¾ cups Granulated sugar
4 Large eggs, room temperature
1 cup Full-fat coconut milk
1 tsp Coconut extract
2 cups Heavy whipping cream (for frosting)
½ cup Powdered sugar
1 cup Toasted shredded coconut
1 cup Fresh raspberries and blueberries
The Method
🥣 Start by whisking your dry ingredients together in a medium bowl until perfectly aerated. In a separate large basin, cream the butter and sugar until the mixture is pale and fluffy, which is the secret to a tender cake structure.
🥚 Incorporate the eggs one at a time, followed by the coconut milk and extract. Gently fold in the dry ingredients, being careful not to overmix, as gentle handling ensures a cloud-like texture. Divide the batter into three greased pans and bake at 350°F until a toothpick comes out clean.
❄️ Allow the cakes to cool completely before assembly. Whip the heavy cream and powdered sugar into stiff, glossy peaks. Chef’s Tip: Chill your bowl and whisk attachment beforehand to achieve the most stable whipped frosting.
🍰 Layer the cakes with a generous spread of cream between each level. Frost the exterior with a smooth finish and immediately press the toasted coconut onto the sides. This adds a smoky, nutty contrast to the sweet cream.
🍓 Crown your creation with an abundance of fresh berries. For a professional touch, dust the berries with a hint of powdered sugar right before serving to give them a frosted, editorial glow.
Common Questions
Can I make this cake in advance? ✨ Yes! You can bake the layers a day early and wrap them tightly in plastic wrap. However, it is best to frost and top with berries on the day of serving for maximum freshness.
How do I toast the coconut perfectly? ✨ Spread the shreds in a single layer on a baking sheet and toast at 325°F for 5-8 minutes. Stir frequently and watch closely; coconut goes from golden to burnt in seconds!
Can I use frozen berries? ✨ I highly recommend fresh berries for the topping to avoid color bleeding into the white cream. If using frozen berries for a filling, toss them in a little cornstarch first.
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