Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut layer cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer. This perfect coconut cake sets the bar for homemade cakes everywhere.
Coconut Layer Cake is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Coconut Layer Cake is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have coconut layer cake using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Layer Cake:
- Get Cake
- Make ready 1 1/2 sticks unsalted butter at room temperature
- Prepare 24 oz unsweetened flaked coconut
- Take 2 1/4 cup cake flour
- Take 2 tsp baking powder
- Get 1/2 tsp baking soda
- Make ready 1/4 cup virgin coconut oil
- Make ready 1 1/2 cup sugar
- Make ready 1/2 tsp kosher salt
- Make ready 1/4 tsp ground cardamom
- Take 3 large eggs
- Get 1 1/4 cup buttermilk
- Get Frosting
- Prepare 2 cup sugar
- Get 3 tbsp honey
- Prepare 6 large egg whites
- Make ready 1/4 tsp kosher salt + 1/8 tsp.
- Prepare 1/4 tsp cream of tartar + 1/8 tsp.
- Take 12 oz jar orange marmalade
In short, layers upon layers of coconut flavor at every turn. This coconut cake with orange scented buttercream and a thin layer of chocolate throughout is just about the greatest thing ever! This coconut layer cake is made up of three delicate, moist vanilla cake layers, creamy coconut filling, and a fluffy seven-minute frosting. This southern coconut cake is the BEST coconut cake.
Instructions to make Coconut Layer Cake:
- Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper.
- Place 4 cups of the coconut in a blender and pulse until finely ground. Spread the ground coconut on a baking sheet. On a separate baking sheet spread the remaining coconut. Toast both sheets for 7 to 8 minutes stirring occasionally until lightly golden, let cool.
- Into a large bowl sift the cake flour, baking powder and baking soda. In another large bowl using an electric mixer, cream the 1 1/2 sticks of butter with the coconut oil, sugar, salt and cardamom at medium-high speed until light about 3 minutes. Beat in the ground toasted coconut. Beat the 3 eggs, one at a time until incorporated. At low speed beat in the flour mixture and Buttermilk in 3 alternating batches, starting and ending with the flour.
- Divide the batter evenly between the 2 pans. Bake for 50 to 60 minutes until the cakes are deep golden and springy. Transfer the cakes out and peel off parchment. Cut each cake in half horizon tally to create 4 layers.
- Frosting: In a large saucepan, boil the sugar, honey and 3/4 cup of water over moderately high heat until the syrup registers 240°F. Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until foamy, beat in salt and cream of tartar until soft peaks form. With the mixer on, drizzle the hot syrup down the side of the bowl. Once all the syrup is added, beat the frosting at high speed until shiny and thick (11 minutes). Let cool.
- Set a cake layer cut side up on a plate. Spread one third of the marmalade over the top then spread with 1/2 cup of the frosting, repeat with 2 more cake layers. Top with the last layer. Coat the cake with the remaining frosting. Cover with the toasted coconut.
It has light and tender coconut cake layers, a creamy coconut filling, and coconut cream cheese frosting. It's a coconut lover's dream come true! A delicious and moist fresh coconut cake with fluffy frosting. Spread one round cake layer with coconut frosting, then place second cake on top of it. Frost top and sides of cake, then sprinkle all over with coconut and press coconut onto sides.
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