Recipe of Quick Coconut Layer Cake

Coconut Layer Cake

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, coconut layer cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut Layer Cake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Coconut Layer Cake is something that I have loved my whole life.

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. This perfect coconut cake sets the bar for homemade cakes everywhere. For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting.

To begin with this recipe, we have to first prepare a few components. You can cook coconut layer cake using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Coconut Layer Cake:
  1. Make ready Cake
  2. Get 1 1/2 sticks unsalted butter at room temperature
  3. Prepare 24 oz unsweetened flaked coconut
  4. Make ready 2 1/4 cup cake flour
  5. Prepare 2 tsp baking powder
  6. Take 1/2 tsp baking soda
  7. Prepare 1/4 cup virgin coconut oil
  8. Take 1 1/2 cup sugar
  9. Prepare 1/2 tsp kosher salt
  10. Take 1/4 tsp ground cardamom
  11. Take 3 large eggs
  12. Prepare 1 1/4 cup buttermilk
  13. Take Frosting
  14. Make ready 2 cup sugar
  15. Get 3 tbsp honey
  16. Take 6 large egg whites
  17. Get 1/4 tsp kosher salt + 1/8 tsp.
  18. Make ready 1/4 tsp cream of tartar + 1/8 tsp.
  19. Get 12 oz jar orange marmalade

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Instructions to make Coconut Layer Cake:
  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.

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So that’s going to wrap it up for this special food coconut layer cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!