Sarah's Favorite Coconut Layer Cake

Name: How to cook Sarah's Favorite Coconut Layer Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

Jim Kennedy

Sarah's Favorite Coconut Layer Cake

One of our daughter's favorite cakes, this is layered with coconut milk, cream cheese and lemon curd.

Ingredient

Food ration :

16 servings

3 cups

all purpose flour, plus some for dusting pans

3/4 pound

unsalted butter, softened plus some for greasing pans

2 cups

cream cheese at room temperature

1 stick

unsalted butter, room temperature

5 cups

Cooking instructions

* Step 1

Preheat oven to 350. Grease 3 9 inch round cake pans, line with parchment paper, grease again and then dust with flour.

* Step 2

In bowl of electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Add eggs one at a time, scraping sides of bowl. Add vanilla and coconut extracts and mix well. Don't worry if it looks curdled.

* Step 3

In separate bowl, sift dry ingredients together. On low speed, alternate adding dry ingredients to mixing bowl with coconut milk. Begin and end with dry ingredients. Mix just until combined. Fold in coconut with rubber spatula.

* Step 4

Pour batter evenly into pans and smooth the tops. Bake in center of oven for 40-45 minutes, until lightly browned and cake tester comes out clean. Cool on rack for 20 minutes, then turn out of pans onto cooling rack.

* Step 5

In bowl of mixer fitted with paddle attachment, cream butter, cream cheese and extracts on low speed until thoroughly combined. Add confectioners sugar one cup at a time. Mix in each cup on low speed, then turn speed to high for 10 seconds. Repeat this step for each cup of sugar added.

* Step 6

Once cake is thoroughly cooled, place on cake round and spread lemon curd on each layer. Frost sides and top with frosting. Cover top and sides with coconut, pressing in slightly to make coconut adhere. Refrigerate until 1 hour before serving.

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