Three Layer Coconut Cake
Taken from my ‘Favorites” folder!
INGREDIENTS:
Cake:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white shortening, room temperature
1 tablespoon vanilla extract (yes 1 tablespoon!)
2 cups sugar
5 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 cup sweetened flaked coconut (more to sprinkle on the top of the cake after frosting)
1-1/2 cups raspberry preserves, divided (or use as much as desired)
Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
2 teaspoons coconut extract
1 teaspoon coconut extract (or use 2 teaspoons vanilla)
2 tablespoons light cream
3-1/2 cups sifted confectioners sugar (must be sifted)
1 cup sweetened flaked coconut
INSTRUCTIONS:————————————-
Preheat oven to 350 degrees F.
Grease three 9-inch round cake pans.
For the cake; in a small bowl mix 1 cup buttermilk with 1 teaspoon baking soda; set aside.
In a large bowl cream the butter and shortening with sugar, vanilla and coconut extract until fluffy (about 2 minutes).
Add in eggs and the buttermilk/soda mixture; beat until well combined (about 3 minutes, there should be no sugar granules remaining).
In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
Mix in 1 cup coconut (a little more won’t hurt).
Divide into prepared baking pans.
Bake in preheated oven for about 30-35 minutes or until the cakes test done.
Allow to cool in pans then remove to a wire rack to cool completely.
Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
Top with remaining third cake layer.
For the frosting; in a bowl combine the cream cheese with soft butter, light cream and both extracts; beat until combined.
Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
Mix in 1 cup coconut.
Spread on top and sides of the cooled cake.
Sprinkle flaked coconut over the top of the cake (use as much as desired).
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