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Coconut Triple Layer Cake

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“My MOM RUTH use to make this cake all the time when I was a little girl. But I have added to it.”

Ingredients Nutrition


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

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