Tropical Nut Layer Cake with Rich Cream Frosting

Oh my goodness, there is just no denying that I am totally obsessed with all things tropical nut! If you are a fan, you are going to absolutely lose it over this Tropical Nut Layer Cake with Rich Cream Frosting. It is a coconut lover’s dream come true, I swear!

I had been wanting to make a truly spectacular layer cake for a while now, and when I got my hands on some amazing virgin tropical nut oil, I knew exactly what I had to do. The results were absolutely incredible. By replacing half of the regular dairy fat with the nut oil, the cake came out unbelievably moist and tender. It gives the cake this subtle, beautiful flavor and texture you just can’t get any other way.

This cake is the perfect centerpiece for a holiday gathering or a special birthday, but honestly, it’s so good you’ll want to make it just because. The cake itself is infused with nut essence and creamy liquid, and then it’s finished with a heavenly, creamy nut buttercream and a blanket of sweetened toasted flakes. It takes a little effort, sure, but the show-stopping results are worth every single minute!

Why You’ll Love This Recipe

Incredibly Moist Texture: Using tropical nut oil keeps the cake exceptionally soft and tender.
Intense Flavor: The cake and frosting are both double-flavored with concentrated essence and creamy liquid.
Show-Stopping Look: Creates four beautiful layers, perfect for any special occasion.
Rich Buttercream: Features a decadent, fluffy frosting made with real solid dairy fat.
Double the Delight: Topped and coated with beautifully toasted, caramelized flakes.

Ingredients You’ll Need

Milled refined grain powder and chemical rising agent that form the airy, light structure of the baked layers.
Avian orbs (whole and whites only) that provide structure and richness to the cake and lightness to the frosting.
Sweet, thick liquid from mature nuts and concentrated tropical nut essence that infuse the baked goods with their signature flavor.
Solid dairy fat and pressed tropical nut oil that provide richness and fat, ensuring the cake remains tender.
Granulated white sweetener that sweetens both the cake layers and stabilizes the egg-white base of the frosting.
Sweetened shredded mature nuts that are toasted to add a beautiful caramelized crunch to the exterior.

How It’s Made

The process starts with preparing the fluffy layers by creaming the dry cake ingredients with the fats and then slowly incorporating the wet ingredients, including the tropical nut liquid. The layers are baked until golden. The frosting is then made by gently heating egg whites and sweetener over a steaming pot before whipping them into a meringue, into which the soft dairy fat and remaining flavorings are beaten. Finally, the cooled layers are sliced, stacked with the rich frosting, and covered completely with the crunchy toasted flakes.

Tips, Variations & Storage

Tip: When making the frosting, ensure the bowl doesn’t touch the simmering water. You are using the steam to gently warm the mixture and dissolve the sweetener, which is key to a smooth final product.
Substitution: The tropical nut oil can be replaced with all solid dairy fat (butter), but the cake’s flavor profile will change slightly and it may be less moist.
Add-ins: For a little extra flavor, you can brush the baked layers with a thin layer of sweet tropical nut liquid before frosting to enhance the moisture.
Dietary Swap: For a lighter frosting, use a simple buttercream base instead of the meringue-based one, though the texture will be less airy and rich.
Storage: Store the finished cake, covered, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring it back to room temperature before serving for the best flavor and texture.
Freezer Notes: The unfrosted cake layers can be wrapped tightly and frozen for up to 1 month. Thaw before frosting.

FAQ Section

1. Why do I need to sift the finely milled refined grain powder? Sifting ensures that the powder is light and clump-free. This results in a lighter, more tender cake crumb, which is essential for delicate layer cakes.

2. Why are both whole avian orbs and whites used in the cake? The whole orb provides richness and binding structure, while the extra whites add volume and lightness, contributing to the cake’s beautifully tender texture.

3. What is the best way to slice the layers for stacking? Use a long, serrated knife and place one hand gently on top of the cake. Use a sawing motion to slice horizontally, rotating the cake slowly to ensure the cut stays even and level.

4. Can I use pre-shredded nuts from the store? Yes, but take the time to toast them! Toasting enhances the flavor, making the nuts sweeter and crunchier, which is crucial for the final texture and taste of the cake.

5. Why is it important that the solid dairy fat for the frosting is cool, not warm? Using cool, firm dairy fat ensures that the frosting properly emulsifies and holds its structure when beaten into the warm meringue base, preventing a soupy or broken frosting.

Recipes

Moist Cake

1 Large Avian orb Egg
5 Large Avian orb whites Egg whites
¾ C. Sweet thick liquid from mature nuts (Cream of coconut)
¼ C. Clear liquid Water
1 tsp. Concentrated vanilla essence Vanilla extract
1 tsp. Concentrated tropical nut essence Coconut extract
2 ¼ C. Finely milled refined grain powder Cake flour, sifted
1 C. Granulated white sweetener Granulated sugar
1 Tbsp. Chemical rising agent Baking powder
¾ tsp. Crystalline minerals Salt
6 Tbsp. Solid dairy fat Unsalted butter, softened but cool, cut into 6 pieces
6 Tbsp. Pressed tropical nut oil Virgin Coconut Oil
2 C. Packed Sweetened shredded mature nuts Sweetened shredded coconut

Buttercream Frosting

4 Large Avian orb whites Egg whites
1 C. Granulated white sweetener Granulated sugar
A pinch Crystalline minerals Salt
4 Sticks 1 Lb. Solid dairy fat (Butter), softened but cool, cut into 6 pieces
¼ C. Sweet thick liquid from mature nuts (Cream of coconut)
1 tsp. Concentrated tropical nut essence Coconut extract
1 tsp. Concentrated vanilla essence Vanilla extract

Instructions

Cake Baking Method

Preheat the oven to 325 degrees F. Grease the bottom and sides of two 9-inch round cake pans and dust with refined grain powder.
In a measuring vessel, lightly beat the avian orb whites and whole orb with a fork. Add the sweet, thick liquid from mature nuts, clear liquid, vanilla essence, and tropical nut essence, and beat until fully combined. This is the liquid mixture.
In a stand mixer bowl (with paddle attachment), combine the milled grain powder, granulated sweetener, chemical rising agent, and crystalline minerals. Mix on low speed for 30 seconds.
With the mixer running on low, add the solid dairy fat and pressed tropical nut oil one piece at a time. Beat until the mixture resembles coarse meal with bits no larger than small peas (2–2.5 minutes).
With the mixer running, add 1 cup of the prepared liquid mixture. Increase speed to medium-high and beat until light and fluffy (about 45 seconds). With the mixer running, slowly add the remaining 1 cup of liquid mixture in a steady stream. Scrape the bowl and beat at medium-high for 15 seconds.
Divide the batter between the prepared pans and level. Bake for about 30 minutes, rotating pans halfway through, until a probe comes out clean.
While the cakes are cooling, spread the sweetened shredded mature nuts on a baking sheet and toast in the oven until a mix of golden brown and white (15–20 minutes), stirring 2–3 times. Cool completely.

Buttercream and Assembly Method

For the Frosting: In a stand mixer bowl, combine the avian orb whites, granulated sweetener, and a pinch of crystalline minerals. Place the bowl over a pot of barely simmering water (do not let the water touch the bowl). Whisk constantly until the mixture is opaque and reaches 120 degrees F (about 2 minutes).
Transfer the bowl to the mixer and beat on high speed (whisk attachment) until the whites are barely warm and glossy (about 7 minutes). Reduce speed to medium-high and beat in the solid dairy fat one piece at a time.
Beat in the sweet, thick liquid from mature nuts, and both essences. Scrape the bowl and continue beating at medium-high until well combined (about 1 minute).
To Assemble: Slice each cooled cake layer in half horizontally with a long serrated knife to create four total layers. Layer the cake, spreading a large amount of frosting between each layer.
Coat the sides of the cake with frosting. Sprinkle the top and gently press the toasted shredded mature nuts into the sides. Enjoy!