Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, coconut layer cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut Layer Cake is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Coconut Layer Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have coconut layer cake using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Layer Cake:
- Make ready Cake
- Prepare 1 1/2 sticks unsalted butter at room temperature
- Take 24 oz unsweetened flaked coconut
- Make ready 2 1/4 cup cake flour
- Get 2 tsp baking powder
- Prepare 1/2 tsp baking soda
- Make ready 1/4 cup virgin coconut oil
- Get 1 1/2 cup sugar
- Make ready 1/2 tsp kosher salt
- Prepare 1/4 tsp ground cardamom
- Prepare 3 large eggs
- Take 1 1/4 cup buttermilk
- Get Frosting
- Get 2 cup sugar
- Take 3 tbsp honey
- Prepare 6 large egg whites
- Make ready 1/4 tsp kosher salt + 1/8 tsp.
- Make ready 1/4 tsp cream of tartar + 1/8 tsp.
- Prepare 12 oz jar orange marmalade
Steps to make Coconut Layer Cake:
- Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper.
- Place 4 cups of the coconut in a blender and pulse until finely ground. Spread the ground coconut on a baking sheet. On a separate baking sheet spread the remaining coconut. Toast both sheets for 7 to 8 minutes stirring occasionally until lightly golden, let cool.
- Into a large bowl sift the cake flour, baking powder and baking soda. In another large bowl using an electric mixer, cream the 1 1/2 sticks of butter with the coconut oil, sugar, salt and cardamom at medium-high speed until light about 3 minutes. Beat in the ground toasted coconut. Beat the 3 eggs, one at a time until incorporated. At low speed beat in the flour mixture and Buttermilk in 3 alternating batches, starting and ending with the flour.
- Divide the batter evenly between the 2 pans. Bake for 50 to 60 minutes until the cakes are deep golden and springy. Transfer the cakes out and peel off parchment. Cut each cake in half horizon tally to create 4 layers.
- Frosting: In a large saucepan, boil the sugar, honey and 3/4 cup of water over moderately high heat until the syrup registers 240°F. Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until foamy, beat in salt and cream of tartar until soft peaks form. With the mixer on, drizzle the hot syrup down the side of the bowl. Once all the syrup is added, beat the frosting at high speed until shiny and thick (11 minutes). Let cool.
- Set a cake layer cut side up on a plate. Spread one third of the marmalade over the top then spread with 1/2 cup of the frosting, repeat with 2 more cake layers. Top with the last layer. Coat the cake with the remaining frosting. Cover with the toasted coconut.
So that’s going to wrap this up with this special food coconut layer cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
