Coconut Layer Cake
Coconut is not actually a nut, but a fruit!
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut Layer Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
-
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
-
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
-
Gradually mix in the dry ingredients, alternating with the coconut milk. Fold in the shredded coconut.
-
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
-
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
-
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
-
In a chilled bowl, whip the whipping cream and powdered sugar until stiff peaks form.
-
Place one cake layer on a serving plate. Spread a layer of whipped cream on top. Repeat with the remaining cake layers.
-
Frost the sides of the cake with the remaining whipped cream. Press toasted coconut flakes onto the sides of the cake.
-
Refrigerate for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
