Double Layer Coconut Cake

Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer.

Double layer coconut cake.

Sprinkle 1 3 cup coconut over top of cake. Position racks in the middle and lower third of the oven and preheat to 350 degrees f. Preheat oven to 350 f 177 c. Combine 2 1 4 cups flour baking powder and salt stirring with a whisk.

However you crack it coconut cake is. Place 1 cake layer on a plate. Spread 1 3 of the filling on the cake layer. For beautiful coconut cake kitchen creations bake the coconut almond cream cake it looks as good as it tastes and the four layer coconut cake.

Top with second layer of cake. Sprinkle with 1 2 cup coconut. Sprinkle with 1 3 cup coconut. If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes.

Spread with 1 cup fluffy coconut frosting. Store cake loosely covered in refrigerator. Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes. Coat 2 9 inch round cake pans with cooking spray dust with 1 tablespoon flour.

Place 1 cake layer on a serving platter. Butter three 9 inch round cake pans and line the bottoms with parchment paper. Cut each cake horizontally to make 2 layers. Sprinkle remaining coconut over top and sides of cake pressing to adhere.

Stir sour cream sugar coconut and milk together in a bowl until filling is well blended. Chill for at least 2 hours and up to a day. Remove one cake layer from the pan and invert onto a cake plate. To assemble place one cake layer on a cake stand.

Top with remaining cake layer. Top with remaining layer cut side down. They mix two classic southern tastes into one handheld treat. Apply frosting to entire cake.

Top with second layer. Poke holes approximately 1 inch apart using the end of a wooden spoon until entire cake has been poked. 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. 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.

Add a large amount of frosting to top and smooth with an offset spatula. Spread with 1 1 2 cups frosting. Top with second cake layer. Whisk the cake flour baking powder baking soda and salt together set aside.