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Practical Method to Cooking 5-Star Coconut Layer Cake

Wishing to eat Coconut Layer Cake a 5-star restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with helpful procedures on preparing a Coconut Layer Cake like a famous chef made.

Coconut Layer Cake

We hope you got benefit from reading it, now let's go back to coconut layer cake recipe. To make coconut layer cake you only need 19 ingredients and 6 steps. Here is how you do it.

To make an unforgettable Coconut Layer Cake, here are the components needed:

  1. Take of Cake.
  2. Provide 1 1/2 of sticks unsalted butter at room temperature.
  3. Provide 24 oz of unsweetened flaked coconut.
  4. Take 2 1/4 cup of cake flour.
  5. Prepare 2 tsp of baking powder.
  6. Take 1/2 tsp of baking soda.
  7. You need 1/4 cup of virgin coconut oil.
  8. Get 1 1/2 cup of sugar.
  9. You need 1/2 tsp of kosher salt.
  10. Get 1/4 tsp of ground cardamom.
  11. Prepare 3 of large eggs.
  12. You need 1 1/4 cup of buttermilk.
  13. Take of Frosting.
  14. You need 2 cup of sugar.
  15. You need 3 tbsp of honey.
  16. Prepare 6 of large egg whites.
  17. Use 1/4 tsp of kosher salt + 1/8 tsp..
  18. Take 1/4 tsp of cream of tartar + 1/8 tsp..
  19. Use 12 oz of jar orange marmalade.

After readying the ingridients, next you are good to cook your tasty Coconut Layer Cake by following the instructions below:

  1. Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..

Everyone needs a coconut layer cake in their life. This coconut cake with orange scented buttercream and a. This southern coconut cake is the BEST coconut cake. It has light and tender coconut cake layers, a creamy coconut filling, and coconut cream cheese frosting. It's a coconut lover's dream come true!

Recipe : Coconut Layer Cake

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step by step to make Coconut Layer Cake

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