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This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Source: The Martha Stewart Show, Episode 2112
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Ingredients

Directions

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495
  • MS10988074
    29 JUN, 2017
    I requested this cake for my 40th. It was absolute, delicious, perfection. Rich to be sure, as a celebration cake should be. .Loaded with coconut flavor and a great combination of textures. It is worth the hassle.
    Reply
    • rileytyers
      4 APR, 2019
      This cake is super decadent however I made a few changes. #1 I switched out the sweetened coconut for unsweetened in the filling as suggested by other reviews definitely worth it. Made a great filling not too sweet and as far as mixing it it took only a minute to become spreadable and fluffy no where near the 4-5 minutes that the recipe states. #2 I made a half recipe of everything which gave me enough batter to make two 8 inch cakes. Also still had a good amount of filling leftover even with making a half recipe. I used it to make some coconut scrolls with leftover Danish dough I had. #3 This cake is super yummy, easy enough to make, and even a half recipe feeds a lot. Had it for dessert with the family one night and sent everyone to work with some to share. #4 I would make this again most likely a quarter recipe. #5 To decorate the edges of the cake I used coconut chips. #6 I really enjoyed the overall flavour of this cake and considering how little coconut extract there is in it made me enjoy it all the more. 🤓
  • CKL22074313
    19 JAN, 2019
    For special occasions I find a special recipes and this one ticks all the boxes! Amazing taste, but no doubt, a lot of work.
    Reply
  • kcscakes
    23 APR, 2015
    BEST cake Ever!! I have made this cake several times for family and friends and everyone agrees that it is thee best coconut cake they have ever had. Sadly, I am unable to access the recipe online from marthas website. Im not sure if she took it down or what the problem is, is anyone else having this issue? Please Help, I need to make this cake soon!
    Reply
    • MSModerator601
      23 APR, 2015
      URLs provided in response are not hyper (hot) links. Cut & paste each URL into your browser's address (location) bar; press "Enter" or "Return" on keyboard.
    • kashbrow
      23 APR, 2015
      These links don't seem to work either.
    • MSModerator601
      23 APR, 2015
      Sorry, hyperlinks for recipe components are redirecting to the homepage. Recipes are posted: Coconut Cake: http://ow.ly/M16Nc Filling: http://ow.ly/M1707 Simple Syrup: http://ow.ly/M1797 Frosting: http://ow.ly/M17cR
  • Linpatse
    28 MAR, 2015
    I made the the coconut filling yesterday. Today I made the cake and frosting. All was going well until I began beating the filling to make it creamy. Since it said mix for 4 or 5 min, I walked away from it. I looked over at about 3 min. It had changed and was very smooth and creamy. But I thought, since it said 4 or 5, it must get better...right? But when I went to turn it off, it had turned to a mixture that looked like butter and coconut mashed together. I needed "caution, don't over mix!"
    Reply
  • laurie093
    25 FEB, 2015
    FIVE stars!!! I made this for my daughter's 25th birthday, which was on a Wed. Began the cake on Monday, starting with the filling and cake layers. On Tuesday, I made the simple syrup, and assembled the cake, then refrigerated it. Took it out of the fridge at 2pm in order to bring to room temp by dinner time. Did not toast the coconut that was on the outside as I like the look of white coconut. Outstanding...and very LARGE cake. Will make half the recipe next time!
    Reply
  • Brenda Bennett
    11 MAY, 2014
    Made this cake today :) It turned out well...wish I could post a picture...made it for my mother-in-laws 87th birthday, coconut is her favorite cake :)
    Reply
  • triana67
    9 MAR, 2014
    I made this cake and loved it, except I had to add an egg more to the cake mixture because the first time the cake came out to dry and cracked in many places…..
    Reply
  • ashleyannz
    23 SEP, 2013
    This recipe is really excellent. I've has the cake from the restaurant and it really is identical. The only issue I have with this recipe is that it is not written well. The first time I made it the filling was soupy bc it did not say to cook it very long so I had to re-cook it. I would recommend letting it simmer on low heat for a while after adding the corn starch. Also some of the steps for the cake seem out of order. As long as you read the recipe thoroughly beforehand it's excellent.
    Reply
  • Cakesthatrock Kourtnie Cakes
    30 MAR, 2013
    Do not only beat the filling for 4 minutes. The best way to beat the filling is to treat it like normal whipping cream chill your metal stand mixing bowl and whisk in the freezer for 15 to 20 minutes. Whip the filling on medium speed for 8 to 12 minutes depending on your mixer. The filling will become much lighter in color and texture. You could beat the filling on high for less amount of time. The filling is very good!
    Reply
  • LisaMHarper
    25 MAR, 2013
    This cake is outstanding! Only problem I had was with the filling. Made it the day before so it could chill. When I beat it with my flat beater (just before assembly) it went from luscious coconut cream dreaminess to coated bits of coconut that wouldn't spread. Used it anyway. End result was so delicious it was ridiculous. My mission in life is to eat light next time we go to Pen Grill so I can compare. I live in Chas and never have room for that cake. I just ogle other people's pieces.
    Reply

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