Classic Coconut Layer Cake

17 ingredients
5 steps

Ingredients

  • 3 cups cake flour sifted, measure after sifting
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter softened
  • 2 cups granulated sugar sifted
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • eggs 4 lg., room temperature
  • 1 cup milk or half and half
  • 1 cup butter softened
  • 1/4 cup vegetable shortening
  • 6 cups confectioners' sugar sifted
  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons light corn syrup
  • 3 cups flaked sweetened coconut

Directions

  1. 1
    Preheat oven to 350°F. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour.
  2. 2
    Resift the flour with the baking powder and salt. Set aside. In large mixing bowl, cream the butter, granulated sugar, vanilla extract and coconut extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk or half and half, and ending with the dry ingredients. Mix just enough to blend the batter after each addition.
  3. 3
    Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely.
  4. 4
    FROSTING: In large mixing bowl, place the butter, vegetable shortening, 4 cups of the confectioners' sugar, cream, coconut extract, vanilla extract and the corn syrup. With mixer on low speed beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. (If necessary add a little more sifted confectioners' sugar if too thin or a little more cream if too thick).
  5. 5
    TO COMPLETE CAKE: Spread the frosting between the layers and on top and sides of cake. Place the serving plate on a cookie sheet to catch any loose coconut as you shower the cake. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover any bare spots. Serves 12.

Products Matching These Ingredients

Almond flour organic blanched

Almond flour organic blanched

Terrasoul

NOVA 4
Oven Baking Potato

Oven Baking Potato

 Chocolate Drizzled Granola Bars Birthday Cake Flavor

Chocolate Drizzled Granola Bars Birthday Cake Flavor

Made Good

NOVA 4

Cheese danish coffee cake, strawberry

D NOVA 4

Cheese Danish Coffee Cake

Spartan

E NOVA 4

Baking chips, butterscotch

E NOVA 4

Flour tortillas

D NOVA 4

Burrito size flour tortillas

D NOVA 4
After Dinner

After Dinner

M&S

NOVA 4

Mild Gourmet After-Sauce, Mild Gourmet After-Sauce

Boss sauce

D NOVA 4

Gluten free measure for measure flour

King Arthur Baking Company

A NOVA 4

More Recipes to Try

Glazed Strawberry Pie Recipe

6 ingredients

Grilled Crab Cakes

6 ingredients

Shrimp Wrapped in Bacon - Good for Bentos

3 ingredients

Carciofi with Mint and Garlic

6 ingredients

Double Chocolate Tart with Dulce de Leche

15 ingredients

Minty Chocolate Crisps (Cookies)

10 ingredients

Artichoke and Orange Salad with Saffron and Mint

11 ingredients

5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth

7 ingredients

Ginger Fizz

3 ingredients

Glazed Nectarines With Chocolate Sauce

5 ingredients

Roast Chicken

6 ingredients

Minerva's Applesauce Cake

15 ingredients