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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- 9
inch
round cake pans
1 - 10
inch
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
Preheat oven to 350 and spray cake pans with pam baking spray
Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth
Divide the cake batter into the 3 cake pans
Place into the oven and back for 28-32 minutes or until a toothpick comes out clean
Allow to cool completely
Frosting directions:
Using a standing mixer, beat all ingredients, except the coconut, until combined and smooth but stiff with peaks
Building the Cake directions:
Place one cake layer onto the cake board and cut the dome off the cake to make an even layer
Repeat step with other two layers
Scoop 1 C of white frosting onto the bottom layer and spread evenly
Place the second cake layer on top
Repeat steps with third layer
Use the remaining coconut frosting and frost the entire cake
Using the coconut, cover the entire cake in the coconut
Enjoy!
Author:
Laura