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Peninsula Grill’s Majestic Coconut Layer Cake: A Taste of Charleston

I remember the first time I saw it – a towering confection of white and gold, shimmering under the soft lights of the Peninsula Grill. It wasn’t just a dessert; it was a statement. Each impeccably frosted layer promised a symphony of flavors: rich, buttery cake, creamy coconut filling, and a cascade of toasted coconut that practically begged to be tasted. From that moment, I was determined to recreate this culinary masterpiece in my own kitchen. Now, I’m thrilled to share my take on this iconic cake with you!

Recipe Overview

Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 24 hours 35 minutes (includes chilling time)
Servings: 12
Yield: One 3-layer cake
Dietary Type: Not specified (contains dairy, eggs, and gluten)

Ingredients

For the Filling:

2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream

For the Cake:

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract

For the Frosting:

2 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted

Equipment Needed

Three 9-inch round cake pans
Electric mixer (stand or hand-held)
Mixing bowls
Whisk
Rubber spatula
Saucepan
Cake plate or stand

Instructions

Prepare the Filling: In a small bowl, stir together the cornstarch, water, and vanilla extract until the cornstarch is completely dissolved. This prevents lumps in your filling.
In a heavy medium saucepan, bring the whipping cream, sugar, and butter to a boil over medium heat. Keep a close eye on it to prevent scorching.
Add the cornstarch mixture to the boiling cream mixture and bring it back to a boil, stirring constantly. This will thicken the filling.
Remove the saucepan from the heat and stir in the sweetened flaked coconut. Ensure the coconut is evenly distributed throughout the filling.
Cool the filling completely at room temperature. This is crucial to prevent the filling from melting the cake later on.
Once cooled, mix in the sour cream. This adds a touch of tanginess and richness to the filling.
Cover the filling tightly and refrigerate overnight. This allows the flavors to meld together and the filling to firm up.
Prepare the Cake: Preheat your oven to 325°F (160°C). Lowering the temperature a bit helps ensure the cake bakes evenly and prevents the edges from browning too quickly.
Butter and flour three 9-inch round cake pans. This ensures the cakes release easily after baking. Alternatively, you can use baking spray with flour.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour, resulting in a lighter cake.
In another large bowl, using an electric mixer, beat the sugar and butter together until light and fluffy. This is a crucial step for creating a tender cake. Don’t rush it!
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Beat in the whipping cream and vanilla extract.
Stir the flour mixture into the butter mixture until just combined. Be careful not to overmix, as this can result in a tough cake.
Divide the batter equally among the prepared cake pans. Use a scale for precise measurements if you want perfectly even layers.
Bake until a tester inserted into the center of the cakes comes out clean, about 35 minutes. Start checking for doneness around 30 minutes. Baking times can vary depending on your oven.
Cool the cakes completely in the pans before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking or breaking.
Prepare the Frosting: In a large bowl, using an electric mixer, beat the cream cheese and butter together until smooth and creamy. Make sure both are at room temperature to avoid lumps.
Beat in the powdered sugar and vanilla extract until smooth.
Assemble the Cake: Place one cake layer on a cake plate or stand.
Top with half of the chilled coconut filling.
Place the second cake layer atop the filling.
Top with the remaining filling.
Place the third cake layer atop the filling.
Spread the frosting evenly over the top and sides of the cake.
Pat the toasted coconut over the top and sides of the cake, pressing gently to adhere. This gives the cake its signature look.
(Optional) If you’re feeling adventurous and want to recreate the six-layer look from the Peninsula Grill, you can carefully slice each layer in half horizontally using a long serrated knife before assembling. Just be sure the cake layers are very firm and chilled for easier handling. You will likely need to double the filling and frosting to ensure you have enough for all six layers.
Chill the assembled cake for at least 3 hours to allow the frosting to set.

Expert Tips & Tricks

Toasting Coconut: Toasting the coconut is essential for adding a nutty flavor and beautiful golden color. Spread the coconut in a single layer on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, or until golden brown, stirring occasionally. Watch it carefully as it can burn quickly.
Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for the cake and frosting. This helps them emulsify properly, resulting in a smoother batter and frosting.
Cake Strips: Use cake strips around the outside of your cake pans while baking to help the cakes bake evenly and prevent a dome from forming.
Leveling Cakes: If your cake layers are uneven, use a serrated knife to level them before assembling the cake.
Piping the Frosting: For a more professional look, consider piping the frosting onto the cake using a piping bag and tip.

Serving & Storage Suggestions

Serve the cake chilled or at room temperature. To serve attractively, consider adding a few fresh berries or a sprig of mint. Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months. Thaw overnight in the refrigerator before serving. Let the cake stand at room temperature for about 30 minutes before serving to soften the frosting.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1330 kcal	N/A
Calories from Fat	820 g	62%
Total Fat	91.1 g	140%
Saturated Fat	61 g	304%
Cholesterol	303.6 mg	101%
Sodium	484.1 mg	20%
Total Carbohydrate	121.2 g	40%
Dietary Fiber	3.2 g	12%
Sugars	86.9 g	347%
Protein	12.2 g	24%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to check that the baking powder is also gluten-free.
Dairy-Free: Substitute the butter with a plant-based butter alternative, the whipping cream with coconut cream or other plant-based cream, the cream cheese with a plant-based cream cheese alternative, and the sour cream with a plant-based sour cream.
Coconut Extract: Add a teaspoon of coconut extract to the cake batter for an extra boost of coconut flavor.
Pineapple: Add a layer of crushed pineapple between the cake layers for a tropical twist.

FAQs (Frequently Asked Questions)

Q: Can I make the cake layers ahead of time?
A: Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

Q: Can I use store-bought frosting?
A: While homemade frosting is recommended for the best flavor and texture, you can use store-bought frosting in a pinch. Look for a good quality cream cheese frosting or a vanilla frosting that you can doctor up with extra vanilla extract.

Q: How do I prevent the toasted coconut from falling off the cake?
A: Make sure the frosting is still slightly sticky when you apply the toasted coconut. Gently press the coconut onto the frosting to help it adhere.

Q: Can I halve the recipe?
A: Yes, you can halve the recipe if you want to make a smaller cake. Use two 6-inch cake pans instead of three 9-inch pans. You will need to adjust the baking time accordingly.

Q: How long does the cake last?
A: The cake will last for up to 3 days in the refrigerator. Be sure to store it in an airtight container to prevent it from drying out.

Final Thoughts

This Peninsula Grill-inspired Giant Coconut Layer Cake is more than just a dessert; it’s an experience. It’s a celebration of flavor, texture, and the joy of baking. Don’t be intimidated by the number of steps; take your time, follow the instructions, and savor the process. I encourage you to try this recipe and share your creations with friends and family. Pair it with a glass of sweet dessert wine or a cup of strong coffee for the perfect ending to any meal. I’d love to hear your feedback and see your versions of this iconic cake! Happy baking!

Peninsula Grill Giant Coconut Layer Cake Recipe