Four-Layer Coconut Cake Recipe

Name: Four-Layer Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 2/3 cups sugar; 1 1/2 cups butter, softened; 1 cup milk; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons coconut extract; 1 teaspoon vanilla extract; 5 large eggs; 1 (6-oz.) package frozen flaked coconut, thawed; 1 cup coconut shavings; 2 cups whipping cream; 1/4 cup powdered sugar

Servings: persons

3 cups all-purpose flour
2 2/3 cups sugar
1 1/2 cups butter, softened
1 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons coconut extract
1 teaspoon vanilla extract
5 large eggs
1 (6-oz.) package frozen flaked coconut, thawed
1 cup coconut shavings
2 cups whipping cream
1/4 cup powdered sugar

1
Preheat oven to 400u00b0. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into 4 greased and floured 9-inch round cake pans.
2
Bake at 400u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
3
Meanwhile, reduce oven temperature to 350u00b0. Arrange coconut shavings in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted, stirring occasionally.
4
Spread Coconut Filling between layers, leaving a 1-inch border. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread on top and sides of cake. Sprinkle toasted coconut on top and sides of cake, pressing gently to adhere.

2114

kcal

Calories

127

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 2/3 cups sugar, 1 1/2 cups butter, softened, 1 cup milk, and more.

Yes, Four-Layer Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Four-Layer Coconut Cake

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