Coconut Layer Cake FUSF. This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. The texture of this coconut pound loaf cake is a fine crumb and very moist.
Top with coconut and pecan halves. This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. You can cook Coconut Layer Cake FUSF using 20 ingredients and 6 steps. Here is how you cook that.
Ingredients of Coconut Layer Cake FUSF
- It’s 3 cups of all purpose flour, plus some for dusting pans.
- It’s 3/4 pound of unsalted butter, softened plus some for greasing pans.
- It’s 2 cups of sugar.
- It’s 5 of eggs, room temperature.
- You need 1 1/2 teaspoons of vanilla extract.
- Prepare 1 1/2 teaspoons of coconut extract.
- You need 1 teaspoon of baking powder.
- Prepare 1/2 teaspoon of baking soda.
- You need 1/2 teaspoon of salt.
- Prepare 1 cup of coconut milk.
- It’s 4 ounces of sweetened coconut flakes.
- Prepare of Frosting.
- You need 1 package of cream cheese at room temperature.
- You need 1 stick of unsalted butter, room temperature.
- You need 1/2 teaspoon of vanilla extract.
- It’s 1/2 teaspoon of coconut extract.
- It’s 5 cups of sifted confectioners sugar.
- You need 6 ounces of sweetened coconut flakes.
- It’s of Filling.
- You need 8 oz of lemon curd.
This has been a reader favorite recipe for years and it's one of my my families favorites! With sweetened flaked coconut in the filling and sprinkled on the top and. In a bowl, whisk flour, baking. This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter This is a great dessert to make in advance You can bake the Coconut Layer Cake.
Coconut Layer Cake FUSF instructions
- Preheat oven to 350. Grease 3 9 inch round cake pans, line with parchment paper, grease again and then dust with flour..
- In bowl of electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Add eggs one at a time, scraping sides of bowl. Add vanilla and coconut extracts and mix well. Don't worry if it looks curdled..
- In separate bowl, sift dry ingredients together. On low speed, alternate adding dry ingredients to mixing bowl with coconut milk. Begin and end with dry ingredients. Mix just until combined. Fold in coconut with rubber spatula..
- Pour batter evenly into pans and smooth the tops. Bake in center of oven for 40-45 minutes, until lightly browned and cake tester comes out clean. Cool on rack for 20 minutes, then turn out of pans onto cooling rack..
- In bowl of mixer fitted with paddle attachment, cream butter, cream cheese and extracts on low speed until thoroughly combined. Add confectioners sugar one cup at a time. Mix in each cup on low speed, then turn speed to high for 10 seconds. Repeat this step for each cup of sugar added..
- Once cake is thoroughly cooled, place on cake round and spread lemon curd on each layer. Frost sides and top with frosting. Cover top and sides with coconut, pressing in slightly to make coconut adhere. Refrigerate until 1 hour before serving..
Everyone needs a coconut layer cake in their life. The combination of moist coconut cake, orange scented buttercream and a light chocolate filling is just out of this world delicious! A delicious and moist fresh coconut cake with fluffy frosting. For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake.
