Position racks in the middle and lower third of the oven and preheat to 350 degrees f.
Double layer coconut cake recipe.
Combine 2 1 4 cups flour baking powder and salt stirring with a whisk.
Place 1 cake layer on a serving platter.
Place sugar and butter in a large bowl.
Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.
I had some coconut in my fridge that needed to be used and this is what i came up with.
Spread remaining frosting on top and sides.
Combine 2 1 4 cups flour baking powder and salt stirring with a whisk.
Butter three 9 inch round cake pans and line the bottoms with parchment paper.
Sprinkle with 1 2 cup coconut.
Whisk the cake flour baking powder baking soda and salt together set aside.
Top with remaining layer cut side down.
Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer.
Top with second cake layer.
Preheat oven to 350 f 177 c.
Coconut cake just got easier.
Cut each cake horizontally to make 2 layers.
A white cake recipe with a coconut twist.
Apply frosting to entire cake.
Top with cream cheese icing and a sprinkle of coconut for a cool delicious dessert.
Top with second layer of cake.
Coat 2 9 inch round cake pans with cooking spray dust with 1 tablespoon flour.
Grease three 9 inch cake pans line with parchment paper then grease the parchment paper parchment paper helps the cakes seamlessly release from the pans.
Sprinkle remaining coconut over top and sides of cake pressing to adhere.
Beat with a mixer at medium speed until well blended for about 5 minutes.
Spread with 1 1 2 cups frosting.
To add the coconut flakes or shredded coconut to the top and sides of cake place cake stand on a baking sheet to help catch excess coconut.
To assemble place one cake layer on a cake stand.
Chill for at least 2 hours and up to a day.