Southern Coconut Cake
Triple layer coconut cake with raspberry jam filling and a creamy, rich white chocolate whipped frosting.
Servings 12
Calories 847kcal
Ingredients
Cake
- 4 egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 cup organic coconut oil
- 2 ½ cups sugar
- 1 teaspoon coconut flavoring optional
- 6 cups cake flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1-½ cups milk
- ½ 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
- ½ cup powdered sugar
Filling
- ½ cup raspberry jam
- ¾ 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 ⅓ 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 ¼ cup jam.
- Cover with frosting.
- Add ¼ 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
