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Coconut Layer Cake

525 Coconut Layer Cake
Festive Coconut Dessert
skill level
Moderate
time
60-120min
servings
12
cost
$
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Coconut Layer Cake Recipe:
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ingredients
  • 2 cups Cake Flour (whisked)
  • 1 1/2 cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/3 cup Vegetable or Canola Oil
  • 4 tablespoons Unsalted Butter
  • 2 Eggs
  • 3 Egg Yolks
  • 1/3 cup Buttermilk
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Spiced Rum (optional)
  • 1/2 cup Heavy Cream (whipped to soft peak)
  • For the Frosting:
  • 2 cups Granulated Sugar
  • 2 pints Sour Cream
  • 6 cups Flaked Coconut
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  • 1
    2 cups Cake Flour (whisked)
    1 1/2 cups Granulated Sugar
    1 tablespoon Baking Powder
    1 teaspoon Salt
    1/3 cup Vegetable or Canola Oil
    4 tablespoons Unsalted Butter
    Preheat oven to 350 degrees.  Have ALL ingredients at ROOM temperature. Mix dry ingredients in bowl of standing mixer fitted with paddle.  Mix on low for 30 seconds to combine.  Stir in oil and softened butter. Mix until combined.
  • 2
    2 Eggs
    3 Egg Yolks
    1/3 cup Buttermilk
    1 tablespoon Vanilla Extract
    1 tablespoon Spiced Rum (optional)
    1/2 cup Heavy Cream (whipped to soft peak)
    Whisk wet ingredients (eggs, egg yolks, buttermilk, vanilla and rum) together in a bowl before adding to mixer.  Pour wet ingredients in, and mix on medium speed until the ingredients are combined thoroughly, about 2 minutes. Gently fold in whipped heavy cream. 
  • 3
     
    Divide batter into 3 prepared (sprayed & floured) 9" cake pans, about 1 1/3 cups batter per pan.  Bake in center of oven for 10 to 15 minutes or until cake springs back in center when touched or toothpick comes out clean.  Let cakes cool for 10 minutes, then turn out onto baking racks.  Let cool completely before decorating.
  • 4
     
    Frost between each layer of cake and cover the outside in the frosting too. Allow cake to chill in the fridge until ready to serve, up to 4 days.
  • 5
    2 cups Granulated Sugar
    2 pints Sour Cream
    6 cups Flaked Coconut
    For the Frosting: Stir together the ingredients in a medium bowl. Cover with plastic wrap and chill in the fridge overnight.

    Helpful Tips:
    1. Use a type of oil that doesn’t have a lot of flavor, unless you use coconut oil.
    2. You can also make Carla’s coconut with boxed cake mix.
    3. Divide your batter into thirds so you can cook each layer separately.
    4. Let the cakes cool completely before frosting.
    5. Let the finished cake sit overnight to allow all of the flavors to come together.
    6. You can customize the Coconut Layer Cake by adding extra ingredients to the batter.

 
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