The exquisite rich flavor of this layered coconut Einkorn cake shows your family and friends they are loved and special. The Einkorn flour takes it to a higher elegance and flavor level than ever before! Get ready for the hugs and smiles when you whip up this elegant, decadent cake.
There is something so comforting about a from-scratch, old-fashioned, layered coconut Einkorn cake. The aroma and taste invoke warm memories of family gatherings, special celebrations, and Sunday lunches when special company was coming.
My Granny always had one at Christmas and Easter, but she was known to whip them up for any “special” occasion. I can’t tell you how often I’m asked, “I follow my grandmother’s recipe exactly, but it doesn’t taste the same. What am I doing wrong?”
The answer is, “Once upon a time,” all food was organic, non-GMO, and contained no pesticides or other poisons. We can’t all have a cow for raw milk and butter, or chickens for fresh eggs the way most of them did. However, buying organic and using Einkorn, the ancient grain, will put you as close as you can get to the way theirs was.
There is a small learning curve with some recipes but I can help you with that so you can avoid waste of time and ingredients. We also have an Einkorn Conversion Chart available for free download.
This coconut cake recipe is the one my great-grandmother, Ma Horton, taught my grandmother to make and she taught me. My family says the Einkorn flour makes it even better than ever before.
Layered Coconut Einkorn Cake
Makes 3 – 8″ cake layers
Ingredients for Cake Batter:
- 1 cup butter, softened
- 1 3/4 cup sugar
- 2 1/8 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla (I often use 1 Tbs because we like vanilla)
- 3 eggs
- 2 1/4 cups all-purpose Einkorn flour
- 1 1/4 cup milk
Ingredients for Fluffy White Frosting:
- 1 1/3 cups sugar
- 12 Tablespoons of light corn syrup
- 4 egg whites beaten
- 3 teaspoons vanilla
- 6 Tablespoons water
- 16 oz of unsweetened coconut. I use 20 oz because we like coconut
Instructions For the Cake:
- Line three 8″ cake pans with parchment paper. OR lightly oil and flour the bottom and sides of your cake pans.
- Preheat oven to 350 degrees F.
- Combine flour, real salt, and baking powder in a medium-size bowl and set aside.
- Using an electric mixer, cream the butter.
- Add sugar and mix well.
- Add the eggs one at a time and combine well after each addition.
- Alternate adding the flour mixture and milk to the mixing bowl until both are completely incorporated.
- Add vanilla and beat on medium speed for 2 minutes.
- Evenly divide the batter between the prepared cake pans and bake for 20-25 minutes, until the cake springs back when lightly touched in the middle and the cake is golden.
- Cool cakes in the pan for 5 minutes on a cooling rack.
- Then remove the cakes from the pans and allow them to cool on the rack until completely cooled.
Instructions for the Frosting:
- Combine sugar, corn syrup, and water in a heavy saucepan.
- Cover and bring to a rolling boil over medium heat.
- Remove the lid and continue boiling for 6-10 minutes. Do Not Stir.
- Check the mixture using a 1 cup glass measuring cup filled with cold water sitting on the counter next to the pot.
- At the 6 minute mark, drop a small amount of the syrup into the cold water. If a firm ball forms, it’s ready. If it drops flat or drizzles to the bottom of the cup, cook for 30 seconds more and check again.
- If you have a candy thermometer, you want the temperature to be 245 degrees F.
- While the mixture is boiling, use the whisk attachment of your mixer to beat the egg whites on high until stiff peaks form.
- Once your syrup is ready, turn your mixer on medium speed and slowly (SLOWLY) stream the hot syrup mixture into the egg whites.
- When all of the syrup is incorporated into the egg whites, add the vanilla.
- Beat on high speed for about 10 minutes or until stiff peaks form.
- Spread a little of the fluffy white frosting on top of the bottom layer and sprinkle with coconut.
- Add the second layer and spread frosting on top of it and sprinkle with coconut.
- Add the third layer and spread the remaining frosting over the top and sides of the cake then add coconut.
- Gently press the coconut into the frosting.
- Now, lick the bowl! Your cake is ready to serve.
Tips:
- Don’t let the frosting intimidate you. It is a bit tedious, but once you taste it, you’ll say, “It wasn’t that hard!”
- Be careful to stop cooking the frosting when the ball forms in the water
- Don’t worry if you’ve never used this method. It will be obvious when the ball forms and when it doesn’t.
- A ball will form, generally, around the 7-9 minute mark.
- If you get over-anxious, I have, and the frosting is a little runny, just refrigerate the cake after frosting it. When you’re ready to have a piece, cut it and let it sit out for 5 minutes for the frosting to soften.
Layered Coconut Einkorn Cake
The exquisite rich flavor of this layered coconut Einkorn cake shows your family and friends they are loved and special. The Einkorn flour takes it to a deeper flavor level than ever before!
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Servings: 12 depends on how big you cut your slices
Calories: 438kcal
Ingredients
Ingredients: Makes 3 – 8"Cake Layers
- 1 cup butter - softened
- 1 ¾ cup sugar
- 2 ⅛ teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoon vanilla - (I often use 1 Tbs because we like vanilla)
- 3 eggs
- 2 ¼ cup all-purpose Einkorn flour
- 1 ¼ cup milk
Ingredients for Fluffy White Frosting
- 1 ⅓ cups sugar
- 12 Tablespoons light corn syrup
- 4 egg whites - beaten
- 3 teaspoons vanilla
- 6 Tablespoons water
- 16 oz of unsweetened coconut - I use 20 oz because we really like coconut
Instructions
For the Cake
- Line three 8" cake pans with parchment paper. OR lightly oil and flour the bottom and sides of your cake pans.
- Preheat oven to 350 degrees F.
- Combine flour, salt, and baking powder in a medium-size bowl and set aside.
- Using your mixer, cream the butter.
- Add sugar and mix well.
- Add the eggs one at a time and combine well after each addition.
- Alternate adding the flour mixture and milk to the mixing bowl until both are completely incorporated.
- Add vanilla and beat on medium speed for 2 minutes.
- Evenly divide the batter between the prepared cake pans and bake for 20-25 minutes, until cake springs back when lightly touched in the middle and the cake is golden.
- Cool cakes in the pans for 5 minutes on a cooling rack.
- Then remove the cakes from the pans and allow to cool on rack until completely cooled.
Instructions for the Frosting
- Combine sugar, corn syrup, and water in a heavy saucepan.
- Cover and bring to a rolling boil over medium heat.
- Remove the lid and continue boiling for 6 – 10 minutes. Do not stir.
- Check the mixture using a 1 cup glass measuring cup filled with cold water sitting on the counter next to the pot.
- At the 6 minute mark, drop a small amount of the syrup into the cold water. If a firm ball forms, it's ready.
- If a firm ball forms, it's ready. If it drops flat or drizzles to the bottom of the cup, cook for 30 seconds more and check again.
- If you have a candy thermometer, you want the temperature to be 245 degrees F.
- While the mixture is boiling, use the whisk attachment of your mixer to beat the egg whites on high until stiff peaks form.
- Once your syrup is ready, turn your mixer on medium speed and slowly (SLOWLY) stream the hot mixture into the egg whites.
- When all of the syrup is incorporated into the egg whites, add the vanilla.
- Beat on high speed for about 10 minutes or until stiff peaks form.
- Spread a little of the fluffy white frosting on top of the bottom layer and sprinkle with coconut.
- Add the second layer and spread frosting on top of it and sprinkle with coconut.
- Add your third layer and spread the remaining frosting over the top and sides of the cake and add coconut.
- Gently press the coconut into the frosting
- Now, lick the bowl! Your cake is ready to serve.
Notes
Tips:
- Don’t let the frosting scare you. It is a bit tedious, but once you taste it you’ll say, “It wasn’t that hard!”
- Be careful to stop cooking the frosting when the ball forms in the water.
- Don’t worry if you’ve never used this method. It will be obvious when the ball forms and when it doesn’t.
- A ball will form, generally, around the 7-9 minute mark.
- If you get over anxious, I have, and the frosting is a little runny, just refrigerate the cake after frosting it. When you’re ready to have a piece, cut it and let it sit out for 5 minutes for the frosting to soften.
Nutrition
Nutrition Facts
Layered Coconut Einkorn Cake
Amount per Serving
Calories
438
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
84
mg
28
%
Sodium
462
mg
20
%
Potassium
73
mg
2
%
Carbohydrates
70
g
23
%
Fiber
1
g
4
%
Sugar
70
g
78
%
Protein
3
g
6
%
Vitamin A
573
IU
11
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
We hope you enjoy this timeless classic Einkorn cake as much as we do.
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If I wanted to use a single layer pyrex casserole dish (sheet cake) do I have to adjust the cook time by much?
Charlotte, I would check it at 30 minutes and then at 5 min increments until it’s done. Let me know how it turns out. Thank you for being part of TFL Community.