Triple Coconut Layer Cake – a delicious recipe with Duncan, unsweetened coconut milk, egg whites, containers Duncan, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and flour three 8-inch round cake pans.
2
Combine cake mix, coconut milk and egg whites in large bowl.
3
Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pans.
4
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean.
5
Cool cakes on wire rack for 15 minutes. Remove cakes from pans and cool completely.
6
Blend frosting with coconut extract in medium bowl.
7
Spread flat side of one cake layer with a thin layer of frosting and sprinkle with 1/4 cup coconut. Repeat with second layer. Top with third layer. Spread remaining frosting on entire cake and sprinkle with remaining coconut, pressing gently on sides to adhere.
343
kcal
Calories
13
g
Fat
12
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 package Duncan Hines(R) Classic White Cake Mix, 1 1/2 cups unsweetened coconut milk, 4 large egg whites, 2 containers Duncan Hines Creamy Home-Style Classic Vanilla Frosting, and more.
Yes, Triple Coconut Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
