Coconut Triple Layer Cake

READY IN: 55mins




  • Preheat oven to 350 degrees.
  • Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
  • Combine sifted flour, baking powder, salt and baking soda.
  • Then add sugar, butter and oil and beat for about 5 minutes.
  • Add egg whites, one at a time and then combine the milk and yogurt.
  • Add the flour mixture to the creamed mixture, stir in extracts.
  • POUR cake batter into your prepared pans.
  • Bake at 350 degrees for 25 minutes.
  • Cool in pan for another 10 minutes.
  • Remove from pans.
  • Make sure cake is completely cooled.
  • While cake is cooking make your coconut frosting.
  • Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
  • Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
  • Add extracts and beat until blended.
  • Put aside.
  • LEMON FILLING: Combine sugar and cornstarch in a saucepan.
  • Stir in water, orange juice, rind, lemon juice, and egg yolks.
  • Bring it to a boil over medium to high heat.
  • Cook until it thickens, stirring constantly so it won't burn.
  • Remove from heat, Stir in vanilla.
  • Cover and put it on cake after it gets cooled.
  • Place 1 cake layer on a plate, that will be the bottom one.
  • Spread a thin layer of lemon filling on top of cake.
  • Put your second layer of cake on top of that.
  • And then spread another thin layer of lemon filling on top of that.
  • Then you put the last layer on top of the cake.
  • Then you spread the coconut frosting on the very top of the cake.
  • Spread the frosting on sides of the cake.
  • Sprinkle top of cake the coconut flakes.