Peninsula Grill Giant Coconut Layer Cake

READY IN: 24hrs 35mins
Recipe by Mysterygirl

Giant Coconut from the Peninsula Grill. The picture on the website has the 3 layers cut in half to make a 6 layer cake. It is likely that you would need to double the amount of filling.

Top Review by Cdubs

When I saw this cake on Food TV, I knew I had to make it. Thank you for posting it, as I was quite obsessed with finding the recipe. Unfortunately, I used it to sabbotage my diet and asked my husband to take it to work with him after having two slices in one day. This is my first review and I want to be thorough. I have a weakness for round cakes set on old-timey cake pedestals. This cake is grand and homey at the same time and should be placed on a pedestal. The texture of the cake wasn't quite what I thought it would be. It was quite crumbly; I think all those eggs. The crust was quite nice and almost crunchy from the sugar. If you're going to slice the three layers, definitely double the filling. I didn't slice the layers because I didn't double the filling and I regret that (the filling is silky and coconuty at the same time). I will probably make this again, but there are so many coconut cakes on this site that may divert me from that for awhile.

Ingredients Nutrition


  1. For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
  2. Bring cream, sugar, and butter to boil in heavy medium saucepan.
  3. Add cornstarch mixture and bring to boil.
  4. Remove from heat and stir in coconut.
  5. Cool completely.
  6. Mix in sour cream.
  7. Cover and refrigerate overnight.
  8. For cake: Preheat oven to 325°F.
  9. Butter and flour three 9-inch round cake pans.
  10. Whisk flour, baking powder and salt in large bowl to blend.
  11. Using electric mixer, beat sugar and butter in another large bowl to blend.
  12. Add eggs 1 at a time, beating well after each addition.
  13. Beat in cream and vanilla.
  14. Stir flour mixture into butter mixture.
  15. Divide batter equally among pans.
  16. Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
  17. Cool completely.
  18. For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
  19. Beat in powdered sugar and vanilla extract.
  20. Place 1 cake layer on cake plate.
  21. Top with half of filling.
  22. Place second cake layer atop filling.
  23. Top with remaining filling.
  24. Place third cake layer atop filling.
  25. Spread frosting over top and sides of cake.
  26. Pat toasted coconut over top and sides of cake, pressing gently to adhere.
  27. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).

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