Fresh Coconut Layer Cake
Coconut is not actually a nut, but a drupe.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Fresh Coconut Layer Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the coconut milk and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
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Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
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In a chilled mixing bowl, beat the whipping cream and powdered sugar until stiff peaks form.
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Place one cake layer on a serving plate. Spread a layer of whipped cream on top. Repeat with the remaining cake layers and whipped cream.
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Garnish with fresh berries.
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Refrigerate for at least 1 hour before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 60g20%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
