Hello, I’m Clara. Today, I’m gonna show you how to make coconut layer cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Coconut Layer Cake Recipe
Coconut Layer Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Coconut Layer Cake is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut layer cake using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Layer Cake:
- Get Cake
- Get 1 1/2 sticks unsalted butter at room temperature
- Take 24 oz unsweetened flaked coconut
- Make ready 2 1/4 cup cake flour
- Get 2 tsp baking powder
- Make ready 1/2 tsp baking soda
- Make ready 1/4 cup vir coconut oil
- Take 1 1/2 cup sugar
- Prepare 1/2 tsp kosher salt
- Take 1/4 tsp ground cardamom
- Prepare 3 large eggs
- Make ready 1 1/4 cup buttermilk
- Take Frosting
- Take 2 cup sugar
- Get 3 tbsp honey
- Prepare 6 large egg whites
- Make ready 1/4 tsp kosher salt + 1/8 tsp.
- Make ready 1/4 tsp cream of tartar + 1/8 tsp.
- Make ready 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 reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
