Double Layer Coconut Cake Recipe

A white cake recipe with a coconut twist.

Double layer coconut cake recipe.

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. Coat 2 9 inch round cake pans with cooking spray dust with 1 tablespoon flour. I had some coconut in my fridge that needed to be used and this is what i came up with. Beat with a mixer at medium speed until well blended for about 5 minutes.

If you want a more intense coconut flavor add a teaspoon or two of coconut extract. Combine 2 1 4 cups flour baking powder and salt stirring with a whisk. Whisk the cake flour baking powder baking soda and salt together set aside. Add a large amount of frosting to top and smooth with an offset spatula.

Top with second layer of cake. Apply frosting to entire cake. Top with cream cheese icing and a sprinkle of coconut for a cool delicious dessert. Butter three 9 inch round cake pans and line the bottoms with parchment paper.

Position racks in the middle and lower third of the oven and preheat to 350 degrees f. Top with remaining layer cut side down. To assemble place one cake layer on a cake stand. Spread with 1 1 2 cups frosting.

Top with second cake layer. Combine 2 1 4 cups flour baking powder and salt stirring with a whisk. Place sugar and butter in a large bowl. Chill for at least 2 hours and up to a day.

Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on. Make a sheet cake instead of a layer cake for a dessert that s as easy as it is delicious. Coconut cake just got easier. Sprinkle with 1 2 cup coconut.

Preheat oven to 350 f 177 c. Sprinkle remaining coconut over top and sides of cake pressing to adhere. Spread remaining frosting on top and sides. Cut each cake horizontally to make 2 layers.

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.