Double Layer Coconut Cake

Spread with 1 1 2 cups frosting.

Double layer coconut cake. Add a large amount of frosting to top and smooth with an offset spatula. Whisk the cake flour baking powder baking soda and salt together set aside. Sprinkle with 1 2 cup coconut. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.

Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes. Spread remaining frosting over top and sides of cake. Combine 2 1 4 cups flour baking powder and salt stirring with a whisk. 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.

Top with remaining layer cut side down. Butter three 9 inch round cake pans and line the bottoms with parchment paper. Top with remaining cake layer. Poke holes approximately 1 inch apart using the end of a wooden spoon until entire cake has been poked.

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. If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes. However you crack it coconut cake is. Spread remaining frosting on top and sides.

Place 1 cake layer on a serving platter. To assemble place one cake layer on a cake stand. Cut each cake horizontally to make 2 layers. Preheat oven to 350 f 177 c.

Sprinkle remaining coconut over top and sides of cake pressing to adhere. Sprinkle 1 3 cup coconut over top of cake. Top with second layer of cake. Coat 2 9 inch round cake pans with cooking spray dust with 1 tablespoon flour.

Store cake loosely covered in refrigerator. 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. Apply frosting to entire cake. Top with second cake layer.

Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer. Top with second layer. Remove one cake layer from the pan and invert onto a cake plate. Sprinkle with 1 3 cup coconut.

Place 1 cake layer on a plate. Chill for at least 2 hours and up to a day. Position racks in the middle and lower third of the oven and preheat to 350 degrees f. They mix two classic southern tastes into one handheld treat.