Coconut Layered Cake
Be ready to hit cake heaven with these layers of tropical coconut and whipped cream frosting. This recipe is sure to become a favorite with the crowd at any time of the year.
Makes 8-12 servings
Ingredients
Cake
- Butter and flour for the baking pans
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 ⅔ cups sugar
- 1 ½ cups unsalted butter, softened
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 5 large eggs
- ¾ cup sweetened shredded coconut (6 ounces)
Whipped cream frosting
- ¼ cup powdered sugar
- 2 cups whipping cream
- ½ cup coconut flakes
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Topping
- 1 cup sweetened shredded coconut, more if needed
Directions
- Preheat the oven to 400°F. Butter and flour 4 (8-inch) round cake pans.
- Beat the flour, sugar, butter, milk, baking powder, and salt together at medium speed with an electric mixer until well blended.
- Add the extracts and blend well.
- Gradually start adding the eggs, one at a time, beating until all the ingredients are blended.
- Stir in the ¾ cup of shredded coconut and pour the batter into the prepared 4 cake pans.
- Bake the cakes for 20 minutes, and then cool on wire racks 10 minutes before removing them from the pans.
- Reduce the oven temperature to 350°F and bake the 1 cup of shredded coconut in a single layer in a shallow pan, for 10 minutes or until toasted, stirring 2 or 3 times. Set the toasted coconut aside.
- Beat whipping cream on high speed until foamy, and slowly add the ½ cup of shredded coconut and vanilla extracts, and powdered sugar. continue beating the mixture until soft peaks start to form.
- When the cakes have cooled completely, spread the whipped cream frosting between the layers.
- Spread the remaining frosting on the top and sides of the cake, and carefully press the shredded coconut into the frosting.
- Keep chilled until ready to serve.
The recipe is taken from Louise Davidsonr’s cookbook Soulful Southern Cooking: Favorite Southern Comfort Food Recipes.
To download and print the recipe, click here
Thanks for the excellent recipes and your varied and always fun cookbook collection of which I have several.
Cooking is what keeps me sane – especially now. Still a very confusing time. Stay well and keep enjoying cooking.