Recipe: Yummy Coconut Layer Cake

Coconut Layer Cake. This perfect coconut cake sets the bar for homemade cakes everywhere. This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. With sweetened flaked coconut in the filling and sprinkled on the top and sides of the cake, it makes a striking presentation.

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. Everyone needs a coconut layer cake in their life. You can have Coconut Layer Cake using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Coconut Layer Cake

1. Prepare of Cake.
2. Prepare 1 1/2 of sticks unsalted butter at room temperature.
3. It's 24 oz of unsweetened flaked coconut.
4. It's 2 1/4 cup of cake flour.
5. You need 2 tsp of baking powder.
6. Prepare 1/2 tsp of baking soda.
7. You need 1/4 cup of virgin coconut oil.
8. Prepare 1 1/2 cup of sugar.
9. You need 1/2 tsp of kosher salt.
10. Prepare 1/4 tsp of ground cardamom.
11. It's 3 of large eggs.
12. Prepare 1 1/4 cup of buttermilk.
13. It's of Frosting.
14. It's 2 cup of sugar.
15. You need 3 tbsp of honey.
16. It's 6 of large egg whites.
17. It's 1/4 tsp of kosher salt + 1/8 tsp..
18. It's 1/4 tsp of cream of tartar + 1/8 tsp..
19. Prepare 12 oz of jar orange marmalade.

The combination of moist coconut cake, orange scented. I shared this coconut cake four years ago but I figured it was due Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated. Coconut Layer Cake. this link is to an external site that may or may not meet accessibility guidelines.

Coconut Layer Cake instructions

1. Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

To give our coconut layer cake recipe maximum coconut flavor, we included coconut extract, cream of coconut, and sweetened shredded coconut in the cake and the buttercream icing. In short, layers upon layers of coconut flavor at every turn. 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. An ethereally light cake soaked with coconut and rum syrup, filled with Swiss buttercream, and coated with a generous amount of crisp and Adapted from Tyler Florence's Towering Coconut Layer Cake.