Double Layer Coconut Cake

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.

Double layer coconut cake.

Butter three 9 inch round cake pans and line the bottoms with parchment paper. Top with second layer. Add a large amount of frosting to top and smooth with an offset spatula. To add the coconut flakes or shredded coconut to the top and sides of cake place cake stand on a baking sheet to help catch excess coconut.

Spread remaining frosting on top and sides. To assemble place one cake layer on a cake stand. Combine 2 1 4 cups flour baking powder and salt stirring with a whisk. Apply frosting to entire cake.

Spread with 1 1 2 cups frosting. Whisk the cake flour baking powder baking soda and salt together set aside. Top with remaining layer cut side down. Remove one cake layer from the pan and invert onto a cake plate.

Sprinkle with 1 3 cup coconut. However you crack it coconut cake is. Stir sour cream sugar coconut and milk together in a bowl until filling is well blended. Place 1 cake layer on a serving platter.

Sprinkle 1 3 cup coconut over top of cake. Position racks in the middle and lower third of the oven and preheat to 350 degrees f. Store cake loosely covered in refrigerator. Spread remaining frosting over top and sides of cake.

Place 1 cake layer on a plate. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on. They mix two classic southern tastes into one handheld treat. For beautiful coconut cake kitchen creations bake the coconut almond cream cake it looks as good as it tastes and the four layer coconut cake.

Spread with 1 cup fluffy coconut frosting. Top with remaining cake layer. Sprinkle remaining coconut over top and sides of cake pressing to adhere. Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes.

Top with second cake layer. If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes. Sprinkle with 1 2 cup coconut. Preheat oven to 350 f 177 c.

Cut each cake horizontally to make 2 layers. Poke holes approximately 1 inch apart using the end of a wooden spoon until entire cake has been poked. Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer. Chill for at least 2 hours and up to a day.