Hello, I am Kate. Today, I will show you a way to prepare coconut layer cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Coconut Layer Cake Recipe
Coconut Layer Cake is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Coconut Layer Cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook coconut layer cake using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut Layer Cake:
- Prepare Cake
- Make ready 1 1/2 sticks unsalted butter at room temperature
- Prepare 24 oz unsweetened flaked coconut
- Make ready 2 1/4 cup cake flour
- Get 2 tsp baking powder
- Get 1/2 tsp baking soda
- Take 1/4 cup vir coconut oil
- Get 1 1/2 cup sugar
- Prepare 1/2 tsp kosher salt
- Make ready 1/4 tsp ground cardamom
- Get 3 large eggs
- Take 1 1/4 cup buttermilk
- Prepare Frosting
- Prepare 2 cup sugar
- Make ready 3 tbsp honey
- Get 6 large egg whites
- Prepare 1/4 tsp kosher salt + 1/8 tsp.
- Prepare 1/4 tsp cream of tartar + 1/8 tsp.
- Get 12 oz jar orange marmalade
Instructions to make Coconut Layer Cake:
- Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
So that is going to wrap it up for this special dish coconut layer cake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
