Layered Coconut Cake Recipe
Homemade soft and airy sponge cake layers with chocolate, toasted almonds and coconut flakes with a rich and creamy coconut cream. So good and packed with flavors!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
- 8 oz cream cheese, room temp (1 pack)
- 8 Tbsp butter, room temp (1 stick)
- 14 oz can condensed milk (1 can)
- 8 oz cool whip
- 1 1/2 cups coconut flakes
- 1/4 cup half and half (or milk)
- 1/3 cup granulated sugar
- 2 ½ Tbsp unsweetened cocoa powder
Beat eggs and sugar on high speed for 20-25 minutes or until tripled in size.
With a wooden spoon or spatula, add in flour combined with baking powder.
Grease pans and cover with parchment paper.
Divide batter evenly into two pans and bake at 365°F for 18-20 minutes. Run knife along edges of cake to release layers and remove rim. Cool cakes completely, cut each cake in half (there will have four layers).
In two separate baking sheets, layout coconut flakes. Bake coconut flakes until golden in color, set aside to cool
In a large bowl, on medium speed, combine the cream cheese, condensed milk and butter.
With a spatula or wooden spoon mix in the coconut flakes.
Slowly add the cool whip. Refrigerate cream.
With a rolling pin, crush graham crackers in a Ziploc bag.
Add the cocoa to the bag and mix.
On the stove top, in a small pot, add the butter, sugar and milk, cook until bubbly.
Remove from heat and quickly stir in the crackers to combine.
Let the mixture cool just a bit (but warm). Distribute the chocolate evenly among three layers. Work quickly, it thickens fast. (tip, if it gets to hard to work with, reheat.)
Once chocolate is cooled completely, put the thickest layer as bottom and add cover with cream. Add some almonds over the cream. Repeat with remaining layers.
Flip over fourth layer as the top of cake.
Add remaining cream to the sides and top of the cake.
Add the toasted coconut flakes to the sides of the cake and remaining almonds to top of cake (crush, if desired).
In a saucepan, add the half and half, cocoa and sugar. Heat until bubbly. Remove and allow to slightly cool.
With a spoon pour the chocolate over top of cake over the almonds and over sides of cake. (This is for decor and may be skipped).
Cover and refrigerate cake at least two hours, or overnight.
Calories: 537kcal | Carbohydrates: 75g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 121mg | Sodium: 121mg | Potassium: 349mg | Fiber: 6g | Sugar: 49g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 3mg