Peninsula Grill's Ultimate Coconut Layer Cake
An elegant six-layer coconut cake with toasted coconut flakes, creamy coconut filling, and silky cream cheese frosting finished with a coconut creme anglaise. Rich coconut flavor throughout from toasted flakes, extract, and oil, balanced by fresh strawberry garnish. This restaurant-quality cake works for special occasions, celebrations, or when you want to impress. The multi-day assembly process and hand-crafted components--including a proper creme anglaise--set this apart from simpler coconut cakes.
Ingredients
- 2 cups sweetened coconut flakes, medium shredded
- 1 pound unsalted butter
- 3 cups granulated sugar
- 6 eggs
- 1 ½ cups heavy cream
- 1 ½ tablespoons vanilla extract
- 1 teaspoon coconut oil
- 4 ½ cups all-purpose flourcake flour0.875:1dietary
cake flour has lower protein content
- 1 ½ tablespoons baking powder
- ½ teaspoon kosher salt
- sliced strawberries, for garnish(optional)
- 5 cups heavy cream
- 4 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 9 cups sweetened coconut, medium shredded
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar
- ½ pound cream cheese, softened
- ¼ cup sweetened coconut flakes, medium shredded
- 1 cup heavy cream
- 4 egg yolks
- 4 tablespoons granulated sugar
- 1 cup sugar
- 1 cup water
Instructions
- 1
Preheat oven to 350°F. Spread 2 cups coconut flakes on a sheet pan and toast until lightly browned, about 8 to 10 minutes. Set aside.
- 2
In a stand mixer with paddle attachment, cream butter and sugar until light and fluffy.
- 3
Add eggs three at a time, mixing well after each addition until mixture is light in color.
- 4
In a separate bowl, combine heavy cream, vanilla extract, and coconut oil.
- 5
In another bowl, sift together flour, baking powder, and salt.
- 6
Alternately add wet and dry ingredients to the mixer, starting with the cream mixture. Scrape sides after each addition.
- 7
Divide batter evenly between two 10-inch round cake pans sprayed with cooking spray.
- 8
Bake until toothpicks inserted in centers come out clean, about 50 minutes to an hour. Cool completely.
- 9
For the filling, combine 5 cups cream, 1 cup sugar, and 1 cup butter in a saucepan and bring to a simmer.
- 10
Whisk cornstarch and water together to form a slurry.
- 11
Remove cream mixture from heat. Stir in slurry, return to boil, then remove from heat.
- 12
Stir in vanilla extract and 9 cups coconut. Refrigerate overnight.
- 13
For the frosting, cream 1 cup butter, 5 cups powdered sugar, and cream cheese in a stand mixer until light in color.
- 14
Mix in vanilla extract until incorporated.
- 15
For the creme anglaise, combine 1 cup cream and 1/4 cup coconut in a saucepan over medium-high heat and bring to a boil.
- 16
Steep for 20 minutes, then strain and discard coconut. Return cream to saucepan and simmer.
- 17
Whisk egg yolks and 4 tablespoons sugar together until sugar dissolves and eggs lighten in color.
- 18
Slowly pour 1/2 cup hot cream into egg mixture while whisking constantly.
- 19
Pour egg mixture back into hot cream while whisking constantly.
- 20
Stir constantly over low heat with a wooden spoon until mixture coats the back of the spoon.
- 21
Remove from heat, strain, and chill completely.
- 22
For the simple syrup, combine 1 cup sugar and 1 cup water in a saucepan and bring to a boil. Cool completely.
- 23
Carefully cut the thin browned tops off cooled cake layers and discard.
- 24
Cut each cake into three equal horizontal layers.
- 25
Place chilled filling in a clean stand mixer with paddle attachment. Mix on low until softened, then medium-high until pale, creamy, and spreadable.
- 26
Drizzle first cake layer with simple syrup, spread filling evenly across, and top with second layer. Repeat with remaining layers.
- 27
Wrap assembled cake in plastic wrap and chill 2 to 3 hours or overnight.
- 28
Coat top and sides of cake with frosting.
- 29
Press reserved toasted coconut onto the sides of the cake.
- 30
To serve, drizzle creme anglaise on plate, top with a slice of cake, and garnish with sliced strawberries.
Tips
Toast the coconut flakes evenly on a single layer and watch carefully after 6 minutes to prevent burning. Toasted coconut adds depth compared to raw flakes.
Add eggs in three batches and mix thoroughly after each addition to ensure proper emulsification and a light, fluffy cake crumb.
Chill the assembled cake overnight before frosting and final decoration. This allows layers to set firmly for cleaner slicing.
Good to Know
Cover cake with plastic wrap and refrigerate up to 3 days. Creme anglaise keeps refrigerated up to 2 days in an airtight container. Do not freeze the assembled cake as the moisture content will compromise texture upon thawing.
Bake cake layers up to 1 day ahead and wrap tightly. Make creme anglaise, filling, frosting, and simple syrup up to 1 day in advance and refrigerate separately. Assemble cake the day before serving or morning-of to allow flavors to meld.
Slice with a warm, wet knife wiped between cuts for clean edges. Drizzle creme anglaise on individual plates, place cake slice on top, and garnish with fresh strawberries. Best served chilled or at cool room temperature.
Common Mistakes
Do not overbake the cake layers to avoid a dry crumb; check at 50 minutes with a toothpick
Do not skip the overnight refrigeration of filling and assembled cake to prevent sliding layers and maintain structural integrity
Do not rush the egg yolk tempering; add hot cream slowly and whisk constantly to avoid scrambling the eggs in the creme anglaise
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this cake in advance for a party?
Yes, this cake actually improves with time. Bake layers and prepare all components one day ahead. Assemble and frost the morning of your event, then refrigerate until serving. The flavors meld overnight for better taste.
What if my filling is too thick or too thin?
Temperature matters: chilled filling sets firm, while warm filling is pourable. Whip the chilled filling in the mixer to lighten it for spreading. If still too thick, let it warm slightly. If too thin, chill longer before whipping again.
Can I freeze leftover cake slices?
Freezing is not recommended as the multiple cream components and creme anglaise will separate upon thawing, affecting texture and appearance. Store covered in the refrigerator for up to 3 days instead.