Go Back Email Link
–+ servings

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
Author: Valentina

Ingredients

cake layers-

  • 7 large eggs
  • 1 1/4 cups granulated sugar
  • 1 1/3 cups all-purpose flour, measured then sifted
  • 1 ¼ tsp baking powder

chocolate mixture-

  • 5 graham crackers
  • 4 Tbsp unsalted butter
  • 1/2 cup granulated sugar
  • 3 Tbsp unsweetened cocoa
  • 3 Tbsp whole milk

cream-

  • 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

decor:

chocolate topping:

  • 1/4 cup half and half (or milk)
  • 1/3 cup granulated sugar
  • 2 ½ Tbsp unsweetened cocoa powder
US Customary - Metric

Instructions

cake-

  • 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

cream-

  • In a large bowl, on medium speed, combine the cream cheese, condensed milk and butter.
  • With a spatula mix in the coconut flakes.
  • Slowly add the cool whip. Refrigerate cream.

chocolate mixture-

  • With a rolling pin, crush graham crackers in a 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).

chocolate topping-

  • 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.
  • Enjoy, friends.