southern coconut cake reduced
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Southern Coconut Cake

Triple layer coconut cake with raspberry jam filling and a creamy, rich white chocolate whipped frosting.
Course Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 847
Author Marye Audet-White

Ingredients

Cake

  • 4 egg whites room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup organic coconut oil
  • 2 1/2 cups sugar
  • 1 teaspoon coconut flavoring optional
  • 6 cups cake flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 1/2 cup clear coconut rum

Frosting

  • 5 cups heavy whipping cream
  • 2 4-serving size boxes white chocolate instant pudding
  • 2 tablespoons coconut rum
  • 1 teaspoon vanilla bean paste
  • 1/2 cup powdered sugar

Filling

  • 1/2 cup raspberry jam
  • 3/4 cup shredded coconut - divided use

Instructions

Cake

  • Grease and flour 3 8-inch cake pans (mine has 3-inch sides)
  • Beat the egg whites and cream of tartar until stiff but not dry.
  • Set aside.
  • Stir the flour, baking powder, and the salt together.
  • Set aside.
  • Mix the milk and the rum.
  • Set aside.
  • Cream the coconut oil, sugar, and flavoring until well mixed.
  • Add the dry ingredients alternately with the milk mixture, beating well after each addition.
  • Gently fold in 1/3 of the egg whites until it's all mixed in.
  • Fold in the remaining egg whites.
  • Spoon into the prepared pans.
  • Bake at 375F for 20 to 30 minutes, or until cake tests done.
  • Let cool in pans for 5 minutes then carefully turn out to cool completely.

Frosting

  • Add the cream and pudding mix to the bowl of a mixer
  • Beat on high until the mixture starts to thicken.
  • Add the rum, vanilla, and powdered sugar
  • Beat until fluffy and thick enough to spread.

Assembly

  • Run a ring of frosting around the edge of the first layer.
  • Fill the center with 1/4 cup jam.
  • Cover with frosting.
  • Add 1/4 cup coconut on top.
  • Repeat with the second layer.
  • Top with the third layer and push a straw down the center of the cake to stabilize the layers.
  • Cover the sides and top with remaining frosting.
  • Chill for at least 3 hours.
  • Let sit at room temperature about 30 minutes before cutting and serving.
  • Store any leftovers in the refrigerator.

Nutrition

Calories: 847kcal | Carbohydrates: 106g | Protein: 10g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 136mg | Sodium: 163mg | Potassium: 389mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1475IU | Vitamin C: 1.8mg | Calcium: 175mg | Iron: 0.8mg