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Teatime Coconut Layer Cake

  • Servings: 12
Teatime Coconut Layer Cake

Source: Martha Stewart Living, January 2006


  • Vegetable-oil cooking spray
  • 3 1/3 cups sifted cake flour (not self-rising)
  • 2 1/4 cups superfine sugar
  • 3/4 teaspoon baking soda
  • Salt
  • 3/4 cup vegetable oil
  • 11 large eggs, separated, plus 3 egg whites
  • 1 teaspoon pure vanilla extract
  • 3/4 cup granulated sugar
  • 1/4 cup cream of coconut
  • Coconut Meringue Buttercream
  • 1 cup sweetened flaked coconut
  • 2/3 cup unsweetened coconut shavings, for garnish


  1. Preheat oven to 325 degrees. Coat three 9-by-2-inch round cake pans with cooking spray; line with parchment paper. Set aside.

  2. Sift flour, 1 3/4 cups superfine sugar, the baking soda, and 1/2 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment. Whisk together 3/4 cup water, the vegetable oil, egg yolks, and vanilla in another bowl. Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes. Transfer to a large bowl; set aside.

  3. Put egg whites and a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to medium-high; beat until soft peaks form. Gradually add remaining 1/2 cup superfine sugar; beat until stiff, glossy peaks form.

  4. Fold one-quarter of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture in 2 batches. Divide batter evenly among prepared pans. Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes. Invert cakes onto wire racks to cool; remove parchment.

  5. Bring 1 cup water, the granulated sugar, a pinch of salt, and the cream of coconut to a boil in a small saucepan, stirring occasionally. Boil 1 minute; let stand.

  6. Trim cakes level. Place 1 cake on a serving plate, and brush with 1/3 cup coconut syrup. Spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with another cake. Brush with 1/3 cup syrup; spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with final cake; brush with remaining 1/3 cup syrup. Refrigerate until firm.

  7. Spread 1 1/4 cups buttercream over top and sides of cake. Refrigerate until buttercream is firm, about 30 minutes.

  8. Spread 1 1/2 cups buttercream over top and sides of cake. Refrigerate until buttercream is very firm, at least 1 hour. Fill a pastry bag fitted with a 1-inch basketweave tip (such as Ateco #898) with buttercream. Holding bag perpendicular to cake, pipe sides in a back-and-forth motion, starting at bottom. Refill bag as needed. Sprinkle top with remaining 1/3 cup sweetened coconut and the unsweetened coconut shavings. Cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.


Reviews (7)

  • MageQueen 21 Jul, 2014

    This cake is WONDERFUL. It and the frosting are definitely on the more time-consuming side for a layer cake, so use it for a special occasion or if you're looking to enjoy the process of baking and aren't under a time constraint. It is, however, not difficult to make if you take your time and read the instructions carefully before you begin and during the process.

    Note that the cake and frosting (the Swiss Meringue Buttercream) take a combined almost two dozen eggs, so be sure to have plenty!

  • waldoh1_11213051_384 28 Oct, 2009

    Where is the rest of the video???

  • ntlzag 6 Jan, 2009

    Anybody know where to find all 3 parts of the video?

  • ntlzag 6 Jan, 2009

    Anybody know where I can view parts 2

  • brandyblab 1 Jan, 2009

    I too made this recipe a few years ago from the magazine and I emailed myself the recipe link so I could make it again in the future. Then the email link did not work when I went to get the recipe again. I love this recipe and am thrilled to have found it again. It is very good and always gets great reviews. Yes it is time consuming but when people see it, and taste it they know you care about them and if you take it out to a shower or a party everyone can tell how much LOVE you added to it.

  • jernkath 7 Mar, 2008

    I am so glad to have found this recipe again. I first made it a couple of years ago for my daughter in law's baby shower. it was such a hit that the family is still raving about it! I got it originally from MSL mag and tore the page out to use in the kitchen! I'll never do that again! Thanks for all the great recipes over the years!
    Faithful reader and stock holder
    Kathleen Vosburgh
    Burlington, Washington

  • mattafer 31 Dec, 2007

    i did everything as it says, but this cake was not the greatest! The buttercream tasted like pure butter! i don't know if there was a misprint in teh recipe or was very time consuming, and disappointing. i have never had anything but utter success with MSL recipes...don't know what happened here!

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