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Triple Layer Coconut Cake


  • 1 cup softened butter
  • 2 cups granulated sugar
  • 3 1/4 cups cake flour
  • 2 1/2 teaspoons Clabber Girl Baking Powder
  • 1/2 teaspoon salt
  • 1/2 cup flaked coconut
  • 1 cup milk
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 6 egg whites (room temperature)
  • 1 teaspoon cream of tartar
  • 1/2 to 1 cup coconut for garnish


Grease and flour three 9-inch round cake pans. Preheat oven to 350°F.

In a large bowl, cream together butter and sugar; set aside. In a separate bowl combine flour, Clabber Girl Baking Powder and salt. Add coconut; combine with creamed mixture. Stir in milk and extracts and beat for two minutes with an electric mixer on medium speed.

In a medium bowl combine egg whites and cream of tartar. Beat at high speed until stiff peaks form. Fold egg whites into batter.

Spread batter into 3 prepared cake pans. Bake at 350°F. for 20 to 25 minutes.

Cool in pans on wire racks for 5 to 10 minutes before removing cake from pan.

Fill layers with Lemon Curd Filling
and frost with Marshmallow Frosting.

Sprinkle top of frosted cake with 1/2 to 1 cup flaked coconut.