Double Layer Coconut Cake Recipe

Beat with a mixer at medium speed until well blended for about 5 minutes.

Double layer coconut cake recipe.

Top with cream cheese icing and a sprinkle of coconut for a cool delicious dessert. A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used and this is what i came up with. Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes.

Whisk the cake flour baking powder baking soda and salt together set aside. Top with second cake layer. Spread remaining frosting on top and sides. Spread with 1 1 2 cups frosting.

Preheat oven to 350 f 177 c. Position racks in the middle and lower third of the oven and preheat to 350 degrees f. Chill for at least 2 hours and up to a day. Top with second layer of cake.

Combine 2 1 4 cups flour baking powder and salt stirring with a whisk. Add a large amount of frosting to top and smooth with an offset spatula. Coat 2 9 inch round cake pans with cooking spray dust with 1 tablespoon flour. To assemble place one cake layer on a cake stand.

If you want a more intense coconut flavor add a teaspoon or two of coconut extract. Place 1 cake layer on a serving platter. Place sugar and butter in a large bowl. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.

Sprinkle with 1 2 cup coconut. Apply frosting to entire cake. Butter three 9 inch round cake pans and line the bottoms with parchment paper. Cut each cake horizontally to make 2 layers.

Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer. 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. Combine 2 1 4 cups flour baking powder and salt stirring with a whisk. Sprinkle remaining coconut over top and sides of cake pressing to adhere.

Top with remaining layer cut side down.