Cakes

Coconut Layered Cake

Coconut Layered Cake

Mmm… Layered Coconut Cake 😍

Coconut Layered Cake

This was my birthday cake every year my mom made us our favorite dinner and cake this was mine now I have to make this 🎂 yum 😋

Coconut Layered Cake

I take a slice of cake and a cup of ☕😍

Coconut Layered Cake

Ingredients:

Coconut Cake:

2 box of white cake mix

6 large Egg whites

2 C water

2/3 C canola oil

3- 9inch round cake pans

1 – 10inch round cake board

Coconut Rum Frosting:

1 1/2 C unsalted butter, softened

3 1/2 C powdered sugar

3-5 tbsp heavy whipping cream

2 tsp coconut extract

½ C coconut Rum

1 medium piping bag with star tip

4 C Coconut (2 8oz bags of sweetened coconut)

How to make Coconut Layered Cake:

Step 1. Preheat oven to 350 and spray cake pans with pam baking spray

Step 2. Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth

Step 3. Divide the cake batter into the 3 cake pans

Step 4. Place into the oven and back for 28-32 minutes or until a toothpick comes out clean

Step 4. Allow to cool completely

Frosting directions:

Step 1. Using a standing mixer, beat all ingredients, except the coconut, until combined and smooth but stiff with peaks

Building the Cake directions :

Step 1. Place one cake layer onto the cake board and cut the dome off the cake to make an even layer

Step 2. Repeat step with other two layers

Step 3. Scoop 1 C of white frosting onto the bottom layer and spread evenly

a.

b.

c.

Step 4. Place the second cake layer on top

Step 5. Repeat steps with third layer

a.

b.

Step 6. Use the remaining coconut frosting and frost the entire cake

Step 7. Using the coconut, cover the entire cake in the coconut

Enjoy!

Coconut Layered Cake

Now, remember to save this recipe on Pinterest for later 🙂

Coconut Layered Cake

Coconut Layered Cake

Coconut Layered Cake

Ingredients

Coconut Cake:

  • 2 box of white cake mix
  • 6 large Egg whites
  • 2 C water
  • 2/3 C canola oil
  • 3- 9inch round cake pans
  • 1 - 10inch round cake board

Coconut Rum Frosting:

  • 1 1/2 C unsalted butter, softened
  • 3 1/2 C powdered sugar
  • 3-5 tbsp heavy whipping cream
  • 2 tsp coconut extract
  • ½ C coconut Rum
  • 1 medium piping bag with star tip
  • 4 C Coconut (2 8oz bags of sweetened coconut)

Instructions

  1. Preheat oven to 350 and spray cake pans with pam baking spray
  2. Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth
  3. Divide the cake batter into the 3 cake pans
  4. Place into the oven and back for 28-32 minutes or until a toothpick comes out clean
  5. Allow to cool completely

Frosting directions:

  1. Using a standing mixer, beat all ingredients, except the coconut, until combined and smooth but stiff with peaks

Building the Cake directions:

  1. Place one cake layer onto the cake board and cut the dome off the cake to make an even layer
  2. Repeat step with other two layers
  3. Scoop 1 C of white frosting onto the bottom layer and spread evenly
  4. Place the second cake layer on top
  5. Repeat steps with third layer
  6. Use the remaining coconut frosting and frost the entire cake
  7. Using the coconut, cover the entire cake in the coconut

Enjoy!

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Make sure you save this recipe on Pinterest for later

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