Classic Coconut Layer Cake

  • Serves: two 9- x 2-inch- cake pans
  • Baking Temp (degrees F): 350
  • Views: 20552
  • Comments: 138

Variations: Classic Coconut Layer Cake with Traditional Cream Cheese Frosting and filled and decorated with Toba's Pineapple Curd; Classic Coconut Layer Cake with Seven Minute Vanilla Bean Icing filled with Apricot Jam, decorated with pomegrante seeds and raspberries; Coconut Rum Cake with Pineapple Filling; Filling and Frosting Variations; Mother’s Day Coconut Cake Tutorial


Cake and photo by sugarpie, Premium Member © Sarah Phillips 
This recipe is as incredible as it is beautiful. It perfect to serve for Christmas or Easter or in between. I love to pair this dense and moist cake with a tangy and rich cream cheese frosting and fill it with pineapple curd. To make this recipe, you’ll need to buy one 15-ounce can of sweetened cream of coconut (not coconut milk), typically found in liquor section of most grocery stores.  SARAH SAYS: You can use eggs, butter and buttermilk right from the refrigerator.
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