TallCakes Coconut Cake

Apr 25

Written by:
4/25/2011 9:33 AM  RssIcon

This is a cake that I have developed over many years taking ideas from various recipes and adding ideas of my own. This was a favorite of my dear MIL and I made it for her birthday for a number of years. It's also a family favorite.

TallCakes Coconut Cake (three 9-inch layers)


1 cup (2 sticks) softened unsalted butter

2 1/4 cups granulated sugar

Mix butter and sugar thoroughly until light and fluffy.

1 tablespoons vanilla rum

4 large eggs – separated, reserving whites

Add to bowl and continue mixing for 3 minutes.

3 cups self-rising flour

4 ounces (2 cups) sweetened coconut flakes

Add flour and coconut to food processor and finely chop coconut.

1 cup coconut milk (canned, frozen or fresh)

Add dry mix and coconut milk alternately into butter-egg mixture starting with 1/3 of the dry mix. Mix thoroughly but lightly; do not over mix.

4 eggs white – reserved from above

Beat egg whites to form stiff peaks and then carefully fold the beaten whites into the batter.

Equally divide batter into 3-9 inch buttered and floured round baking pans. Bake in 350˚ oven for approximately 25-30 minutes until golden brown and a wooden toothpick or skewer inserted in the center comes out clean.


4 tablespoons (.5 stick) unsalted butter

1/2 cup coconut milk

1/2 cup granulated sugar

Bring butter, coconut milk and sugar to a boil in medium sauce pan; boil while stirring for 2 minutes and remove from heat.

1 teaspoon vanilla rum

Stir rum into syrup. Brush lightly with a pastry brush over tops of each cake layer while still hot.

Pineapple Coconut Curd:

8 ounce can crushed pineapple with juice

2 ounces (1 cup) flaked sweetened coconut

3 egg yolks

1/3 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons butter

1 teaspoon vanilla rum

Combine all of the ingredients in a saucepan. Cook over medium heat for about 5-10 minutes, whisking constantly, until mixture thickens. Remove from heat and cool. Curd may be stored in an airtight container in the refrigerator.

7 Minute Frosting:

3 large eggs’ whites

2 cups granulated sugar

1/2 cup water

1 tablespoon light corn syrup

1/4 teaspoon cream of tartar

1 teaspoon vanilla rum

Combine all ingredients in a clean bowl. Place bowl over simmering water and whip continuously with a hand mixer at high speed for 7 minutes or until light and fluffy, and hold stiff peaks.

3 cups lightly toasted sweetened flaked coconut

Toast coconut in a 350 oven for approximately 10 minute; stir at 5 minutes; watch closely so as not to burn.

Assemble cake:

Place the first layer on the cake plate and top with half of the curd. Add the second layer on top of the first and top with the remaining curd. Frost the cake with the seven-minute frosting. Immediately after frosting the cake cover with the flaked coconut.


Vanilla rum is made by adding split vanilla beans to Meyers’s dark rum at a ratio of 6 beans for a liter of rum, and let allow the flavors to meld for 6 weeks.

I usually use a 15 ounce can of coconut milk. After using the coconut milk for the cake batter and the glaze, the remaining is cooked in with the curd.

4 comment(s) so far...

Re: TallCakes Coconut Cake

Have tasted many wonderful cakes from you Don and you excell and what you love to do. Best wishes. Thanks for the site.

By Ro Shulenberger on   4/29/2011 1:14 PM

Re: TallCakes Coconut Cake


By Myra on   4/29/2011 1:17 PM

Re: TallCakes Coconut Cake

Wow! This look so scrumptious.

By Jean Lomax on   4/29/2011 1:35 PM

Re: TallCakes Coconut Cake

thank you all for your kind words. Hope you keep coming back and enjoying the site. Be sure to drop a line if there are any special request.

By Don on   4/29/2011 7:05 PM

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