When you taste how amazing this coconut cake recipe is you will think you died and went to heaven!
I believe, dare I say, that this recipe is better than the one I have been using. The addition of sweetened cream of coconut, rich buttermilk and the light as air egg whites are what make this so unbelievably luscious.
This cake recipe is for 3 individually baked layers using 8 or 9 inch pans. This makes a wonderful addition to your repertoire of sweet treats. It is moist, fluffy, light and delicious and can be frozen, even after you fill and frost it.
Use this for cupcakes too. It should yield 2 dozen
The coconut cake recipe is written for you below
Watch this short video on preparing your cake pans
Link to the Video on YouTube
The coconut cake recipe bakes up beautifully in as little as 20 minutes at 350 degrees (make sure you adjust the temperature for your oven) Mine is set at 335 degrees as my oven is on the hot side. Your cakes may take longer depending on the pans you are using.
Once baked they can be cooled on a rack or simply turn them out of the pans onto cardboard rounds and let them cool. You can wrap and freeze them at this point if you want to or refrigerate the layers.
"I baked the coconut cake and filled it with the pineapple custard filling, mixed in with my buttercream for a birthday cake. Here is what the birthday boy said: "no offense to the rest of you who have been making my cakes all of these years but, this is the best cake I have ever tasted!"
The filling for the layer cake is made with softened cream cheese, butter, coconut, and vanilla extracts, sweetened cream of coconut, a pinch of salt and powdered sugar. the amounts are in the video.
You can add toasted coconut in between each layer by sprinkling it over the cream cheese filling. I decided not to do that because it seemed like it would make it too sweet. But for those of you with a real heavy duty sweet tooth, by all means add the sweetened and toasted coconut.
You may want a plain buttercream coating for decorating purposes. In that case try the Italian Meringue or Swiss Meringue buttercream recipes.
If going that route then let me suggest that you do add the toasted coconut in between the layers because it adds a nice crunchy texture to offset all of the smooth and rich cake and cream. You will LOVE this recipe. For more ideas on how to use Coco Lopez here is a link to their website with all kinds of recipes and helpful information.
To see the gluten free variation.
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