Triple Coconut Cake with Raspberry
Make a dairy-free triple coconut cake with raspberry filling and coconut meringue frosting. Tips on coconut cream, frosting safety, and storage.
I wanted to use the coconut extract sold by The Spice House. I also wanted to make this cake dairy free.
Submitted by: Toby from glendale, wi
Yield: 16
- Use full‑fat canned coconut cream, not the beverage, for structure and coconut flavor.
- The frosting is a cooked meringue made over a double boiler; heat ensures texture and safety.
- The cake is naturally dense because of the coconut cream; gentle folding preserves air from beaten egg whites.
Spices
Featured in this Recipe
Preparation Instructions:
Grease 2 standard round cake pans and line with parchment and preheat oven to 350 degrees.
In large mixing bowl, beat egg whites until very stiff, move them to another bowl. In original large bowl, combine sugar and extract with the coconut cream. Whisk the dry ingredients together.
Add the dry ingredients in three additions.
Remove beaters from bowl and then fold in the egg whites slowly and thoroughly. Pour into prepared pans and bake 20-26 minutes or until a knife inserted into the center comes out clean.
Remove from oven and let cool in the pan. When cool, invert one cake, flat side up, onto serving plate. Spread preserves to within 1/2 inch of the edge of the layer. Add fresh berries if using. Cover with the second layer, flat side down.
While cake is cooling, place egg whites, sugar, cold water, cream of tartar and maple syrup into the top of a double boiler. Mix to combine. Place over boiling water and beat with electric beaters for 7 minutes. Remove from heat and beat 1 minute more, then add extract and continue to beat until it thickens enough to frost the cake.
Frost sides of cake then top. Put a small layer of dried coconut on the top of the cake. Frosting sets up nicely.
thespicehouse.com
More About This Recipe
This cake is tested with the coconut extract sold by The Spice House. This cake is naturally dense even with the beaten egg whites because of the coconut cream. Coconut milk, sold as a beverage is not recommended for this recipe.
Frequently Asked Questions
Is this cake truly dairy free?
Yes. The recipe uses canned coconut cream and no milk, butter, or other dairy. Check labels on coconut cream and coconut extract for hidden dairy ingredients if you need strict dairy free.
Can I use regular coconut milk or the beverage sold in cartons?
No. The recipe was tested with thick, canned coconut cream. The thin coconut beverage is too watery and will change texture and baking time.
Why is the cake dense even though I beat egg whites?
Coconut cream adds weight, so the cake will be denser than typical sponge cakes. To keep it as light as possible, beat the egg whites to very stiff peaks and fold them in gently and slowly to keep the air you whipped in.
Is the coconut frosting safe to eat since it uses raw egg whites?
The frosting is cooked over a double boiler while you beat it, which heats the mixture and reduces risk. For extra safety, heat the mixture until it reaches 160°F, or use pasteurized egg whites.
Can I make this recipe vegan?
Not directly. You could try substituting whipped aquafaba for the egg whites and find a vegan frosting alternative, but texture and stability will change. Expect some trial and adjustment.
What can I use if I do not have the same coconut extract?
You can use other coconut extracts or natural coconut flavorings. Start with less than the recipe calls for and adjust to taste, since strength varies by brand.
What size pans should I use and how many does it serve?
Use two 8- or 9-inch round cake pans. The bake time given (about 20 to 26 minutes) works for those sizes. The cake serves roughly 8 to 12 people depending on slice size.
How should I store or freeze the cake?
Once frosted, store the cake covered at room temperature for 1 to 2 days or refrigerate up to 3 days. For freezing, wrap unfrosted cooled layers tightly and freeze up to one month; thaw before adding frosting.
Is this cake truly dairy free?
Yes. The recipe uses canned coconut cream and no milk, butter, or other dairy. Check labels on coconut cream and coconut extract for hidden dairy ingredients if you need strict dairy free.
Can I use regular coconut milk or the beverage sold in cartons?
No. The recipe was tested with thick, canned coconut cream. The thin coconut beverage is too watery and will change texture and baking time.
Why is the cake dense even though I beat egg whites?
Coconut cream adds weight, so the cake will be denser than typical sponge cakes. To keep it as light as possible, beat the egg whites to very stiff peaks and fold them in gently and slowly to keep the air you whipped in.
Is the coconut frosting safe to eat since it uses raw egg whites?
The frosting is cooked over a double boiler while you beat it, which heats the mixture and reduces risk. For extra safety, heat the mixture until it reaches 160°F, or use pasteurized egg whites.
Can I make this recipe vegan?
Not directly. You could try substituting whipped aquafaba for the egg whites and find a vegan frosting alternative, but texture and stability will change. Expect some trial and adjustment.
What can I use if I do not have the same coconut extract?
You can use other coconut extracts or natural coconut flavorings. Start with less than the recipe calls for and adjust to taste, since strength varies by brand.
What size pans should I use and how many does it serve?
Use two 8- or 9-inch round cake pans. The bake time given (about 20 to 26 minutes) works for those sizes. The cake serves roughly 8 to 12 people depending on slice size.
How should I store or freeze the cake?
Once frosted, store the cake covered at room temperature for 1 to 2 days or refrigerate up to 3 days. For freezing, wrap unfrosted cooled layers tightly and freeze up to one month; thaw before adding frosting.
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