Coconut Layered Cake

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Why I love Coconut Layered Cake?

• Easy to make but not lacking in flavor
• Great for a get together if you want to impress your guests
• This is an impressive cake that your entire party will love

Why is it called a layered cake?

This is a layered cake because you are layering cake with frosting instead of just making a single cake. This is a great cake if you want something that is easy to put together, but that is also going to look very impressive when fully assembled.

What is best to put between cake layers?

With this type of cake, frosting and other filling is best to put in between the layers. You can use frosting and coconut flakes to help keep your cake together.

How do you keep a cake moist when layering?

When layering the best way to keep your cake moist is to either use rum on each layer, or if you want to use a bit less alcohol, you can always use sugar water. You want to sprinkle it on each layer as you stack the cake to make sure that the cake is going to stay moist and delicious.

Should I chill the cake before layering it?

You should wait until the cake it completely cool before trying to layer it. The reason being, if you try to use a cake that is warm at all it is going to melt the frosting and this can lead to slippage or to the layers moving which can make your entire cake fall.

How to serve Coconut Layered Cake?

This is a cake that is best served either room temperature or chilled. You can serve it alone or you can serve it with things like pineapple on top to give it an even more tropical feel.

Coconut Layered Cake Cooking Tips:

Make sure you pay close attention to the cook time of your cake so that you are not drying it out. You also want to make sure that you are paying attention to the overall way that you are stacking to help avoid your cake falling over.

Variations of Coconut Layered Cake:

If you are serving to children, you can leave out the rum and use coconut milk or pineapple juice to make your frosting. This will give the cake more flavor without the alcohol.

Ingredients:

Coconut Cake:

• 2 box of white cake mix
• 6 large Egg whites
• 2 C water
• 2/3 C canola oil
• 3- 9inch round cake pans
• 1 – 10inch round cake board

Coconut Rum Frosting:

• 1 1/2 C unsalted butter, softened
• 3 1/2 C powdered sugar
• 3-5 tbsp heavy whipping cream
• 2 tsp coconut extract
• ½ C coconut Rum
• 1 medium piping bag with star tip
• 4 C Coconut (2 8oz bags of sweetened coconut)

How to make Coconut Layered Cake:

Step 1. Preheat oven to 350 and spray cake pans with pam baking spray

Step 2. Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth

Step 3. Divide the cake batter into the 3 cake pans

Step 4. Place into the oven and back for 28-32 minutes or until a toothpick comes out clean

Step 4. Allow to cool completely

Frosting directions:

Step 1. Using a standing mixer, beat all ingredients, except the coconut, until combined and smooth but stiff with peaks

Building the Cake directions :

Step 1. Place one cake layer onto the cake board and cut the dome off the cake to make an even layer

Step 2. Repeat step with other two layers

Step 3. Scoop 1 C of white frosting onto the bottom layer and spread evenly

a.

b.

c.

Step 4. Place the second cake layer on top

Step 5. Repeat steps with third layer

a.

b.

Step 6. Use the remaining coconut frosting and frost the entire cake

Step 7. Using the coconut, cover the entire cake in the coconut

Enjoy!

Coconut Layered Cake

 

Ingredients

Coconut Cake:

• 2 box of white cake mix
• 6 large Egg whites
• 2 C water
• 2/3 C canola oil
• 3- 9 inch round cake pans
• 1 – 10 inch round cake board

Coconut Rum Frosting:

• 1 1/2 C unsalted butter, softened
• 3 1/2 C powdered sugar
• 3-5 tbsp heavy whipping cream
• 2 tsp coconut extract
• ½ C coconut Rum
• 1 medium piping bag with star tip
• 4 C Coconut, 2 8oz bags of sweetened coconut

Instructions

• Preheat oven to 350 and spray cake pans with pam baking spray
• Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth
• Divide the cake batter into the 3 cake pans
• Place into the oven and back for 28-32 minutes or until a toothpick comes out clean
• Allow to cool completely

Frosting directions:

• Using a standing mixer, beat all ingredients, except the coconut, until combined and smooth but stiff with peaks

Building the Cake directions:

• Place one cake layer onto the cake board and cut the dome off the cake to make an even layer
• Repeat step with other two layers
• Scoop 1 C of white frosting onto the bottom layer and spread evenly
• Place the second cake layer on top
• Repeat steps with third layer
• Use the remaining coconut frosting and frost the entire cake
• Using the coconut, cover the entire cake in the coconut
• Enjoy!