A creamy and moist coconut dessert that is sure to leave everyone asking for more. If I don’t bake it for my family or for work gatherings, I’ll be in trouble.
This delicious coconut cake raises the standard for cakes made from scratch all over the world. It’s incredibly moist, with soft, fluffy crumb and an strong coconut taste. To make sure you get it right, make sure to follow this recipe precisely, the use of cake flour egg whites, egg whites and sour cream and coconut milk that you can buy.
Many readers, I’d like to introduce you to the finest coconut cake that I’ve ever eaten. It was made with love by coconut lovers all over the world This cake is beyond my expectations. It’s topped with a smooth coconut cheese buttercream, it’s perfect and combines bold flavors with a soft crumb.
I have been testing this cake for hours. recipe for hours. In fact, I’m certain that my head turned into a real coconut while I was making it. Are there pieces of coconut cake strewn across the nooks of my kitchen’s floor as well as backsplash? Yes.
How to Make Coconut Cake
I modified this recipe from my most-loved white cakes. Its perfect crumb, soft texture, and stick-to-your fork moistness make sure that the cake is a hit. In fact, I’ve got the recipe down, and have used it as the basis of the pistachio cake as well as cookies and cream cake cake caramelized sugar cake as well as strawberry cakes. This recipe has the gold standard for cake and I was certain it would be the ideal base to make a soft and fluffy coconut cake.
How to Frost a Layer Cake
Let’s get started. this.
Cool cakes completely. It may sound obvious, but just the tiniest touch of warmth can melt the frosting. The result is that the layer cake can slide and slide or give way!
If the cakes are topped with a dome at the top, make sure you level them with a cake leveler, or serrated knife. Cakes that are flat-topped provide a stable and straight layer cake.
Pick a serving dish as well as a cake stand. Here’s this cake stand I used in these photos!
Place the bottom layer of cake on the cake stand. With the an icing spoon to spread 1 12 cups frosting on a uniform layer over the top. Spread the frosting to just across the edge of the cake. This will help when you’re ready to decorate the sides.
Layer the second cake with the top side facing down on the top. Be sure that it is aligned with the cake layer on the bottom.
Distribute 1 cup of frosting all over the top, exactly as you did for the lower layer.
Layer the third layer on top of the top. Make sure that it’s aligned perfectly.
Divide the frosting remaining in half. (Just take a look.) Spread half the frosting onto the cake. Use an icing spatula or a knife to smooth it over the edges. Spread a little bit of the frosting over the side of the cake. Then employ the table scraper to smooth it out into under a light layer. Apply the remaining frosting to side of the cake. Then, use a the bench scrape is used to smooth it out.
Clean any frosting that remains on the top of your cake stand.
You can watch me make with coconut in my video tutorial below. Don’t be stressed; if make time to ensure that the cake layers are straight, you’re done.
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
Make the cake according to the recipe instructions. Bake the cake in a 9×13 inch pan. It should cool completely.
A small dish, mix coconut cream with condensed milk.
Poke holes into the cake using straw. Pour the milk mixture on top of cake and cover with whip topping. Sprinkle coconut over the cake.