𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐓𝐇𝐄 𝐌𝐎𝐒𝐓 𝐀𝐌𝐀𝐙𝐈𝐍𝐆 𝐎𝐋𝐃 𝐅𝐀𝐒𝐇𝐈𝐎𝐍𝐄𝐃 𝟑-𝐋𝐀𝐘𝐄𝐑 𝐂𝐎𝐂𝐎𝐍𝐔𝐓 𝐂𝐀𝐊𝐄| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This made-from-scratch homemade 3-LAYER COCONUT CAKE IS soft, moist, and fluffy. Looking for an old-fashioned Creole recipe full of bold coconut flavor that is filled and covered with a coconut cream cheese and mascarpone frosting and garnished with toasted coconut that's easy to make -- you found it!
Give this good luvin from the oven recipe for CREOLE STYLE 3-LAYER COCONUT CAKE a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
3 cups CAKE FLOUR
1/4 teaspoon TABLE SALT
1 teaspoon BAKING SODA
2 teaspoons BAKING POWDER
2 cups GRANULATED CANE SUGAR
1/2 cup SALTED BUTTER
1/2 cup SHORTENING
5 large EGG WHITES
1 -1/2 teaspoons COCONUT EXTRACT
1/2 teaspoon VANILLA FLAVORING
13 ounces COCONUT CREAM
1 cup SWEETENED COCONUT FLAKES, pulverized
𝐅𝐈𝐋𝐋𝐈𝐍𝐆-𝐅𝐑𝐎𝐒𝐓𝐈𝐍𝐆
1- 1/2 sticks SALTED BUTTER
8 ounces MASCARPONE
8 ounces CREAM CHEESE
4-5 cups CONFECTIONARY SUGAR
1 teaspoon COCONUT EXTRACT
2 tablespoons HEAVY CREAM
1/2 teaspoon TABLE SALT
𝐆𝐀𝐑𝐍𝐈𝐒𝐇
2-3 cups SWEETENED COCONUT, toasted

[@pmafamily]

Masha Allah super video beautiful sharing

[@sokainaal595]

I love this

[@sacquoyia]

Hello there I made this cake and it feel flat I’m thinking the 13oz of coconut cream was too much for the batter I’m not sure what went wrong but I can tell it was too much liquid in the recipe what brand of coconut cream are you using??? There are so many different ones

[@CreoleCajunDelicious]

Hello Sacquoyia,
I am glad to hear you tired the cake but not happy that it did not rise. First, I looked at the recipe to ensure that I had provided the correct ratios and they are correct. I would say look at 4 steps.
1. Use Coconut Cream -- not cream of coconut or coconut milk (either 360 organic from Whole Foods (13.5 fl oz) or Thai Kitchen (13.66 fl oz) from anywhere). Coconut cream is quite thick, unsweetened and looks very similar to sour cream when stirred.
2. Make sure to bake at correct temperature for time.
3. Use eggs whites only; not the whole egg and don't forget the whisking time. If using extra large egg whites or egg white liquid measure 130 grams.
4. Check baking powder and baking soda for activity. Add 1 T powder + 1 T hot water (it should fizz). 1/2 teaspoon baking soda with few drops white vinegar or lemon juice (it should fizz).
I hope you give it another try. We've made many many of these using this recipe. In fact I am making one for Easter. Please let us know if this helped!
Your Friends at
The Creoljun Contessas

[@sacquoyia]

Wow thank you so much

[@kimlevels9959]

U lost me at shortening....