Classic Coconut Layer Cake

Frost the top and sides of.

Classic coconut layer cake.

Grease three 9 inch cake pans line with parchment paper then grease the parchment paper parchment paper helps the cakes seamlessly release from the pans. The cake batter itself is studded with coconut flakes to add pops of flavor and texture to the cake. Place approximately 3 4 cup of the frosting on the first layer of cake sprinkle with 1 2 cup coconut and top with the next layer. They mix two classic southern tastes into one handheld treat.

Butter three 9 inch round cake pans and line the bottoms with parchment paper. Using an offset spatula spread a thin layer of frosting over the top and around the sides of the cake making sure to fill in any crevices or gaps where the two layers meet. Notes make a 6 inch 4 layer cake. If eyes are especially tough tap top of pick with hammer.

Spray parchment with baking spray. Complete with coconut sponge coconut filling and a light whipped cream frosting this dreamy cake bursts with tropical flavor. Meanwhile if you d like to lightly toast the coconut place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots 3 to. 1 9 inch round 2 layer cake.

However you crack it coconut cake is. Repeat until you reach the top layer. Whisk the cake flour baking powder baking soda and salt together set aside. Ingredients for the cake.

Chill cake for 1 hour. The real punch of. Classic vegan coconut layer cake. Pour coconut water into measuring cup.

Some folks use this water as a replacement for part of the milk in the cake layer recipe. Position racks in the middle and lower third of the oven and preheat to 350 degrees f. This layer cake is a coconut lover s dream. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.

To drain coconut water with an ice pick or nut pick make holes in two of the eyes with a pressing twisting motion. Line pans with parchment paper. If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes. Spray 2 9 inch round cake pans with baking spray with flour.

Preheat oven to 350 f 177 c. I enjoy drinking the coconut water over. In a large bowl beat butter and sugar with a mixer at medium high speed until fluffy 4 to 5 minutes stopping occasionally to scrape sides of bowl. Gently use the palm of your hand to press shredded coconut onto the sides and top of the cake pipe on additional decorative frosting around the base of the cake and on top if desired.