Coconut Cream Layer Cake Recipe

Southern Coconut Layer Cake (from Scratch) The …

WebJan 8, 2019 · Grease and flour three 8-inch round cake pans . HINT: Line the bottom of the pans with parchment rounds for easy release and …

Rating: 5/5(15)
1. Position oven rack in the center (or just below center) of the oven. Preheat oven to 350°F [175°C]. Grease and flour three round cake pans. Line pans with parchment paper for easy release and clean-up. NOTE: 8" or 9" cake pans will work for this cake. (They must, however, all be the same size!)
2. Using an electric mixer, beat butter on medium-high until light and fluffy. Add coconut and vanilla extracts and salt and mix to thoroughly combine.
3. Once the cake is completely chilled, trim the layers.

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The Best Coconut Layer Cake Bakes by Brown Sugar

WebApr 28, 2021 · Preheat to 350°F (180°C). Place the all-purpose flour and the coconut flour in a medium bowl and whisk to combine and remove any …

Rating: 5/5(54)
1. Melt the butter in a small bowl, add 1 tablespoon of flour and stir together until it is smooth paste. With a pastry brush thoroughly coat the bottoms and sides of two 9-inch aluminum cake pans and line them with parchment paper.
2. The coconut coating can be toasted or untoasted. If toasting the sweetened coconut, preheat the oven to 350°F. Spread the coconut on a quarter sheet pan into a single layer and toast it until it is golden brown, 7-10 m minutes. Stir the coconut about half way though the baking time for even browning.
3. Preheat to 350°F (180°C).
4. This recipe makes 5 cups, enough for a 9-inch two-layer cake or an 8-inch three-layer cake.

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Coconut Cake with Coconut Pastry Cream Filling and Vanilla …

WebSep 29, 2021 · Heat oven to 325 degrees F. Spray 3 8-inch round cake pans with baking spray. Set aside. In a large bowl, combine flour, sugar, baking powder, salt, and …

Rating: 4.6/5(18)

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Coconut Cream Cake with Coconut Pastry Cream Of …

WebMar 3, 2024 · Preheat the oven to 350° F (176° C). Grease and flour two 8-inch cake pans, lining the bottom of the pans with parchment paper. …

Rating: 4.5/5(24)
1. Follow the recipe instructions through step #8 to make a batch of Pastry Cream. Use only 1 tsp of vanilla extract, add 2 tsp coconut extract, and OMIT the heavy whipping cream.
2. Refrigerate the pastry cream in a covered container for at least 3 hours and up to 2 days.
3. Add the sweetened shredded coconut to a large skillet and set the skillet over medium heat. Cook, stirring frequentluy, until about 50% of the coconut is golden brown. (If you try to continue cooking the coconut until all of it is toasted, you'll end up with burned coconut.) Remove from the heat and let cool completely. Set the toasted coconut aside until you're ready to fill and frost the cake.
4. Preheat the oven to 350 degrees F (176 degrees C).

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