Double Layer Coconut Cake

Preheat oven to 350 f 177 c.

Double layer coconut cake.

Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes. Top with remaining cake layer. Top with second cake layer. Spread with 1 1 2 cups frosting.

Apply frosting to entire cake. Top with second layer of cake. Sprinkle remaining coconut over top and sides of cake pressing to adhere. Place 1 cake layer on a serving platter.

Add a large amount of frosting to top and smooth with an offset spatula. However you crack it coconut cake is. Chill for at least 2 hours and up to a day. Coat 2 9 inch round cake pans with cooking spray dust with 1 tablespoon flour.

Remove one cake layer from the pan and invert onto a cake plate. Place 1 cake layer on a plate. Poke holes approximately 1 inch apart using the end of a wooden spoon until entire cake has been poked. Spread remaining frosting on top and sides.

Store cake loosely covered in refrigerator. Whisk the cake flour baking powder baking soda and salt together set aside. Top with second layer. Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer.

Spread 1 3 of the filling on the cake layer. Position racks in the middle and lower third of the oven and preheat to 350 degrees f. Combine 2 1 4 cups flour baking powder and salt stirring with a whisk. Spread remaining frosting over top and sides of cake.

Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on. Top with remaining layer cut side down. 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. Cut each cake horizontally to make 2 layers.

Sprinkle 1 3 cup coconut over top of cake. Butter three 9 inch round cake pans and line the bottoms with parchment paper. To assemble place one cake layer on a cake stand. If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes.

Sprinkle with 1 2 cup coconut. Stir sour cream sugar coconut and milk together in a bowl until filling is well blended. 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. 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.