Zutaten für Coconut Layer Cake W Cream Cheese Coconut Frosting
- All Purpose Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- Eggs
- 1 cup buttermilk
- Vanilla Extract
- Coconut Extract
- 1 cup shredded sweetened coconut
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Layer Cake W Cream Cheese Coconut Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Coconut Layer Cake W Cream Cheese Coconut Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon coconut extract.
- Gradually add the dry ingredients and the wet ingredients to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup shredded sweetened coconut.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting: Beat 8 ounces cream cheese, softened, and ½ cup (1 stick) unsalted butter until smooth.
- Gradually add 4 cups powdered sugar, beating until light and fluffy.
- Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.
- Fold in 1 cup shredded sweetened coconut.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
159g
Fat
60g
Carbs
17g
