Easy Coconut Layer Cake Recipe

A Light and Moist Layer Coconut Cake with Coconut …

WEBAug 12, 2020 · Cake. Preheat the oven to 325°F/ 165 °C / Gas Mark 3. Grease and dust or line, 3 x 8-inch round cake pan with parchment …

1. Preheat the oven at 325°F/ 165 °C / Gas Mark 3
2. In a saucepan, add coconut cream, desiccated coconut, powdered sugar, salt, and cornstarch.
3. I shared how to make Swiss meringue buttercream in this video.
4. Prepare simple syrup – cool completely before using.Pro tip - simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.

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Southern Coconut Layer Cake (from Scratch) The …

WEBJan 8, 2019 · Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans . HINT: Line the bottom of the pans with parchment …

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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Best Ever Coconut Layer Cake The Domestic Rebel

WEBMar 31, 2021 · Instructions. Preheat oven to 350° degrees F. Lightly grease the bottom of two 9" round light metal cake pans. Place a parchment …

1. Preheat oven to 350° degrees F. Lightly grease the bottom of two 9" round light metal cake pans. Place a parchment paper round in the bottom and regrease the bottom and sides of the pans. Set aside.
2. In the bowl of a stand mixer, cream together the butter, oil, and granulated sugar together with the paddle attachment until creamy and fluffy, about 1 minute. Gradually add in the eggs, one at a time, mixing well after each addition and scraping down the bottom and sides of the bowl as needed, followed by the vanilla and coconut extracts. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add in part of the flour, mixing well, followed by some of the buttermilk, mixing well. Alternate adding in the flour and buttermilk, mixing after each addition, until a soft batter comes together.
3. Divide the batter evenly among the baking pans. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely in the pans.
4. For the frosting: In the bowl of a stand mixer, cream together the butter and extracts together with a paddle attachment until fluffy, about 30 seconds. Gradually add in the confectioners' sugar, about one cup at a time, alternating with a little of the heavy cream until frosting is light and fluffy.

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