How To make Toasted Coconut Layer Cake
2 c Coconut
4 Eggs; separated
1/2 lb Butter
2 c Sugar
1 ts Vanilla extract
1/2 ts Coconut-flavored extract
2 c All-purpose flour
2 ts Vanilla extract
1 ts Almond extract
1/2 c All-purpose flour
2 tb Instant coffee crystals
1 pk Semisweet chocolate chips
1 ts Baking soda
1/4 ts Salt
1 c Buttermilk
Toasted coconut frosting: 8 oz Cream cheese; softened
4 tb Butter
16 oz Confectioners' sugar
Preheat oven to 350 degrees. Generously spray three 9- inch cool cake pans with cooking spray and lightly flour them. Spread coconut on ungreased jelly-roll pan and toast in oven until it begins to brown slightly. Stir often and set aside. In a medium bowl, beat egg whites until stiff but not dry. Set aside. In a large mixing bowl beat together butter, sugar, vanilla, and coconut flavoring. Add egg yolks one at a time and beat well after each. Combine flour and baking soda. Add to creamed mixture alternately with buttermilk. Fold in egg whites and 1 cup toasted coconut. Divide batter evenly among prepared pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove layers from pans and cool on rack. Frosting: combine cream cheese, butter and confectioners' sugar. Beat until smooth. Stir in remaining 1 cup toasted coconut. -----
How To make Toasted Coconut Layer Cake's Videos
Homemade Coconut Cake
This homemade triple-layer coconut cake recipe with cream cheese frosting and toasted coconut is the ultimate go-to cake dessert. You won’t believe how moist and flavorful this cake is.
Coconut cake is a classic Southern cake consisting of layers of coconut-flavored white sponge cake coated in cream cheese frosting and then covered in coconut flakes or shreds. The recipe for coconut cake was first recorded in the Mineral Point Tribune in 1869 as “cocoanut cake.” The early version of the recipe also used meringue as the icing but has since moved onto the more common cream cheese buttercream.
This cake is incredibly moist and has just the right coconut flavor. Coconut cake is great to serve up during the summer months as the coconut flavor evokes a tropical feel. I prefer to serve this cake at room temperature so that the frosting is soft, which will immensely complement the flavors of the cake layers.
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Ingredients for this recipe:
For the Cake:
• 3 1/3 cups all-purpose flour
• 7 tablespoons cornstarch
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon coarse sea salt
• 1 packed cup of sweetened coconut shreds
• 1 ½ cups softened unsalted butter
• 2 cups granulated sugar
• 2 teaspoons coconut extract
• 7 egg whites
• ½ cup neutral-flavored oil
• Liquid from 1 15-ounce can full fat coconut milk
For the Frosting:
• 2 x recipes for but cream frosting using coconut extract instead of vanilla extract
• Coconut cream from 1 15-ounce can full fat coconut milk
• ½ recipe for toasted coconut
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Toasted Coconut Cake From Scratch
Try this recipe and let me know how it comes out. Makes 2 8” and two 6” rounds or two 12” rounds.
Simple delicious coconut cake.
Recipe
1lb 13oz Sugar
14oz Canola oil
6 Egg yolks (save egg whites)
3 tsp coconut extract
1lb 8oz all purpose flour
3tbs baking powder
1 tsp salt
3 cups Goya coconut milk
6 egg whites whisked
1.5 cups toasted coconut
Cream cheese icing
Toasted coconut to garnish
The most delicious and fluffy Southern Coconut Cake Recipe
This southern coconut cake is full of delicious coconut flavor thanks to toasted coconut, buttermilk and a dash of coconut extract. It pairs perfectly with coconut cream cheese frosting!
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Coconut Cake Ingredients ►
11 oz AP flour (all purpose)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz unsalted butter (room temperature)
14 oz granulated sugar
4 oz canola oil
5 large egg yolks (room temperature)
5 large egg whites (room temperature)
1/4 tsp cream of tartar
1 tsp vanilla extract
2 tsp coconut extract
8 oz buttermilk (room temperature)
6 oz sweetened flaked coconut (toasted until lightly browned)
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How To Decorate Toasted Coconut Caramel Layer Cake
Toasted Coconut Caramel layer cake has three layers of caramel cake that's filled with a coconut filling and frosted with a coconut Swiss meringue buttercream. Next it's drizzled with a fudge sauce and covered in toasted coconut flakes. Lastly, it's topped with Caramel deLites/Samoa Girl Scout Cookies. Check out the link for the full list of ingredients and instructions
Toasted Coconut and Almond Layer Cake
How to make an awesome easy coconut layer cake
Coconut Pineapple Layer Cake | Old Fashioned
#coconutpineapplelayercake
Layer Cake:
2 sticks butter, softened
2 cups sugar
4 large eggs
3 cups sifted cake flour (or all purpose flour)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract (I use 2 or 3)
1 teaspoon almond extract
Pineapple Filling:
1 cup sugar 3 tablespoons all-purpose flour
2 large eggs, beaten
1 (8-ounce) can crushed pineapple, (do not drained)
2 tablespoons lemon juice
1 tablespoon butter
1 teaspoon vanilla extract
Frosting:
1 1/2 cups sugar
1/4 (plus 1 tablespoon) cold water
2 large egg whites
1 tablespoon light corn syrup
Pinch of salt
1 teaspoon vanilla extract