Peninsula Grill Giant Coconut Layer Cake

"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."
 
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photo by Kaitlyn P. photo by Kaitlyn P.
photo by Kaitlyn P.
photo by DonnaSue28 photo by DonnaSue28
photo by DonnaSue28 photo by DonnaSue28
photo by jb41848 photo by jb41848
Ready In:
24hrs 35mins
Ingredients:
21
Serves:
12

ingredients

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directions

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

Questions & Replies

  1. Can the cake layers be made ahead then frozen for a few days before completing the whole cake?
     
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Reviews

  1. 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.
     
  2. We need to have more than 5 stars, this is worth so many more. MEAN, all I can say is thank you for posting this recipe and taking the time to type it all up. WOW!!!! That is the word I can come up with. This is "THE" best cake I have honestly ever eaten. Since seeing that cake on tv, I have been wanting to make it. You came through for me!!!! It is such a hit at my house right now. All 4 of my kids are filling their faces with it. The preparation was not as hard as I thought it would be. I made the cakes a day in advance and then doubled the filling like you said. I cut the cakes in half so that I would have the 6 layers. I was afraid that the frosting would not cover the whole cake, but it certainly did. I assembled it all together and let it sit in the fridge overnight. The thing weighs about 15 lbs. I am in absolute heaven. Thank you, thank you, thank you.....You are the best!!!!
     
  3. Thank you so much for posting this! I haven't tried it yet, but I certainly will after reading the wonderful comments! One note: I notice that a couple of you said something about the crumbly nature of the cake. One thing I remember on the Food TV segment is that, as they assembled the layers, before they spread on the filling, they squirted onto each unfrosted cake some simple syrup (equal amounts of sugar and water boiled together and then cooled into a syrup). No exact amount for simple syrup was given; they just seemed to squirt it all over the cake and let it soak in a little before putting on the filling. This would certainly cut down on the cake being crumbly. Just thought I would throw that it. Now I REALLY can't wait to make this! :-)
     
  4. I made this cake for my husband to take to work for his boss. Everyone at the company raved about the cake. I did split the layers and double the filling as MEAN CHEF suggested. The cake has so much flavor and is VERY RICH. Because the cake is so rich I would suggest cutting the cake into thin slices.
     
  5. I'm sure this cake is not as good as the real Peninsula Grill Coconut cake. But this cake was fabulous. I doubled the filling and cut each cake in half for 6 layers. One slice was too much for one person. It was easy to make. Very simple directions. It cost somewhere between $20 and $30 to make this cake. Well worth it. And a lot better since the real Peninsula Grill Coconut cake is going to cost you $100 for the cake and another $118 for shipping. Give it a try. My wife loved it. She wants me to make it for Mother's day every year. She's the baker in our household and she said this is the best cake she's ever had.
     
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Tweaks

  1. Absolutely wonderful cake, I have wanted to make this for the longest time..the one problem I had was the coconut we buy here in NZ is dessicated coconut (and if youre lucky thread coconut) my sister told me a great tip about using fresh coconut which I ended up doing..I bought a couple coconuts, drained them and baked for 15 minutes, then cracked them open and grated the coconut in my food processor..it was fiddly and took some time but oh so worth it! I only did the 3 layers and the amount of filling was perfect. I wasnt sure of the amounts for the frosting because my other cream cheese frosting recipes use 1 eight ounce tub of cream cheese to 2-3 cups icing sugar instead of 2, I used the 2 as stated but had to add more than 2 cups icing sugar as it was very cheesy. I toasted dessicated coconut and used that to decorate the tops and sides. It took me hours to make this cake but it was absolutely the best cake I have ever made. Delicious.
     

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