Easiest Way to Make Homemade Coconut Layer Cake

Coconut Layer Cake.

Coconut Layer Cake

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, coconut layer cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Coconut Layer Cake is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. They're fine and they look fantastic. Coconut Layer Cake is something that I've loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook coconut layer cake using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Layer Cake:

{Prepare of Cake.
{Take of sticks unsalted butter at room temperature.
{Prepare of unsweetened flaked coconut.
{Get of cake flour.
{Make ready of baking powder.
{Take of baking soda.
{Take of virgin coconut oil.
{Prepare of sugar.
{Get of kosher salt.
{Get of ground cardamom.
{Take of large eggs.
{Prepare of buttermilk.
{Take of Frosting.
{Make ready of sugar.
{Get of honey.
{Take of large egg whites.
{Prepare of kosher salt + 1/8 tsp..
{Prepare of cream of tartar + 1/8 tsp..
{Make ready of jar orange marmalade.

Steps to make Coconut Layer Cake:

Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper..
Place 4 cups of the coconut in a blender and pulse until finely ground. Spread the ground coconut on a baking sheet. On a separate baking sheet spread the remaining coconut. Toast both sheets for 7 to 8 minutes stirring occasionally until lightly golden, let cool..
Into a large bowl sift the cake flour, baking powder and baking soda. In another large bowl using an electric mixer, cream the 1 1/2 sticks of butter with the coconut oil, sugar, salt and cardamom at medium-high speed until light about 3 minutes. Beat in the ground toasted coconut. Beat the 3 eggs, one at a time until incorporated. At low speed beat in the flour mixture and Buttermilk in 3 alternating batches, starting and ending with the flour..
Divide the batter evenly between the 2 pans. Bake for 50 to 60 minutes until the cakes are deep golden and springy. Transfer the cakes out and peel off parchment. Cut each cake in half horizon tally to create 4 layers..
Frosting: In a large saucepan, boil the sugar, honey and 3/4 cup of water over moderately high heat until the syrup registers 240°F. Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until foamy, beat in salt and cream of tartar until soft peaks form. With the mixer on, drizzle the hot syrup down the side of the bowl. Once all the syrup is added, beat the frosting at high speed until shiny and thick (11 minutes). Let cool..
Set a cake layer cut side up on a plate. Spread one third of the marmalade over the top then spread with 1/2 cup of the frosting, repeat with 2 more cake layers. Top with the last layer. Coat the cake with the remaining frosting. Cover with the toasted coconut..

So that is going to wrap it up with this special food coconut layer cake recipe. Thank you very much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!