Coconut coffee triple layer cake | Recipe

Coconut coffee triple layer cake

You may remember a few weeks ago that I reviewed a steam combi oven from Panasonic. I cooked so many things in it – including (but not limited to) chips, fish, chicken, bacon, beans; but the thing I was most excited to try in it, was baking a cake! Obviously, you could also make this in a normal oven. I was so impressed that I could actually bake a cake in the combi oven though!

One of my favourite cakes is coffee cake. I love coffee. I love cake. Put them together – I’m in heaven! I also had some coconut flavour Beanies coffee to review so I thought I would do a twist on the classic coffee cake. I do love coconut in a cake too. In fact, I just love any cake. Instead of two layers, I decided to go for a triple layer cake. The middle layer of frosting uses coconut oil, so it is kind of healthy…

Ingredients

Cake

  • 300g soft butter
  • 300g caster sugar
  • 300g self raising flour
  • 5 eggs, beaten
  • 2 tbsp Beanies Coconut Delight coffee, dissolved in a little boiling water (use less if you prefer a more subtle flavour)

Coffee frosting

  • 300g icing sugar
  • 100g butter
  • 1tsp Beanies Coconut Delight coffee, dissolved in a little boiling water

Coconut frosting

Method

Cake

  • Preheat oven to 180c (350f/gas 4).
  • In a large bowl, cream together the butter & sugar.
  • Add the flour, then beat in the eggs a little at a time.
  • (Or if using a stand mixer, you could use the all in one method).
  • Add the dissolved coffee to the cake batter and mix well.
  • Divide the mixture between 3 greased and lined 8 inch cake tins; alternatively add it all in one and cut it when cooked and cooled.
  • Bake for 20-25 minutes, or until a cocktail stick inserted comes out clean. (A little longer if all in one tin).
  • Leave to cool in the tin/s for 5 minutes, then carefully remove onto a cooling rack to cool completely.
  • If baked in one tin, divide into 3 pieces carefully using a sharp knife, or a cake divider.

Coffee frosting

  • In a clean bowl, beat the butter until smooth & creamy.
  • Add half the icing sugar and beat well.
  • Add the remaining icing sugar and beat until a smooth consistency.
  • Add the dissolved coffee, and beat until well combined.

Coconut frosting

  • In another clean bowl, mix the icing sugar with the coconut oil until a smooth consistency.
  • To assemble the cake, spread half the coffee frosting on the bottom layer of cake.
  • Carefully add the second layer of cake, then spread the coconut frosting on this.
  • Finally, add the third layer of cake and spread the remaining coffee frosting on top.
  • If desired, sprinkle some desiccated coconut on top, though it would be lovely just as it is!
  • Enjoy!

Coconut coffee triple layer cake topping with coffee butter icing and coconut flakes

Coconut coffee cake slice with coffee buttercream icing and coconut icing and coconut flakes on top

*This post forms part of my ambassador role for the Panasonic Kitchen.

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