There’s just nothing better than flavorful coconut filling sandwiched between moist yellow cake layers and a generous coat of coconut cream cheese frosting. The finished cake, dressed in flaked coconut looks as heavenly as it tastes!
We make our scratch Coconut Cake using this delicious scratch Yellow Cake Recipe, but you can substitute with the yellow or white cake of your choice. The cake in our photo is decorated with fondant holly leaves and red Sixlets candies.
INGREDIENTS
- Make your preferred yellow or white cake (plus one teaspoon of coconut extract). We like our Yellow Cake {Scratch Recipe}. We baked two layers of cake and torted them, so that we could have 4 layers (and more filling!).
FILLING FOR COCONUT CAKE (CAN BE MADE IN ADVANCE)
- 1 cup (200g) granulated sugar
- 2 Tablespoons (28g) butter
- 3/4 cup (180) milk
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) coconut extract
- 1 1/2 cups (105g) sweetened flaked coconut
FOR THE COCONUT CREAM CHEESE FROSTING
- 1 cup (2 sticks) (226g) unsalted butter, softened
- 8 oz. (226g) cream cheese, softened
- 1/2 teaspoon (3g) salt
- 2 teaspoons (8g) vanilla extract
- 1 teaspoon (4g) coconut extract
- 4 to 4 1/2 cups (420 - 470g) powdered sugar, additional powdered sugar if needed
- 2 cups Flaked Sweetened Coconut for pressing into the frosted cake.
DIRECTIONS
FOR THE FILLING...
- Add the sugar and milk to a saucepan and bring to a boil. Watch closely because it can quickly come to a boil and boil over the pot. When it comes to a boil, remove from the heat and stir in the vanilla and coconut extracts, butter and the flaked coconut. Return the pan to the heat and cook on medium high until the mixture reduces and begins to thicken. Stir frequently. Allow to cool to room temperature before spreading between the cake layers.
FOR THE FROSTING...
- 2 cups Flaked Sweetened Coconut for pressing into the frosted cake.
- In the bowl of your mixer beat the butter and cream cheese until smooth. Add the vanilla and coconut extract. With the mixer on low speed gradually add the powdered sugar and 1/2 teaspoon salt. Beat until smooth.
- Makes 4 cups and will cover a 2 layer 8 inch round cake. Frosting should be refrigerated.
TO ASSEMBLE THE CAKE:
- We split our 2 layers in half because we wanted 4 thin layers for this cake. Place 1 cake layer on a cake plate or cake board. Spread with filling, place second cake layer on top of this and fill, and so on. Once all the cake layers are filled, frost the cake with Coconut Cream Cheese Frosting. Pat approximately 2 cups flaked sweetened coconut over the top and sides of the cake. Press the coconut gently into the frosting so that it will stick. Cover the cake and refrigerate until ready to serve. For best flavor, remove the cake from the refrigerator 2 hours before serving.
thanks done share recipes to : https://www.mycakeschool.com/recipes/coconut-cake/