So if you are looking for a special occasion Cake or just because I hope you give this Delicious Coconut Cake Recipe a try. Homemade Classic Italian Tiramisu Layer Cake.
Strawberries and Cream Vertical Layer Cake.If you wish to freeze the unfrosted cake then wrap the layers separately in plastic wrap then place in an airtight container or freezer bag.Įither way the cake will keep up to 5 months in the freezer. Then wrap the cake in plastic wrap and place in an airtight container or freezer bag. Let it freeze until solid, approximately 4 hours. If freezing the cake frosted – place the frosted unwrapped cake on a cookie tray in the freezer. In the refrigerator the cake will last up to 5 days.Ĭoconut Cake can be frozen either frosted or unfrosted. This Cake should be loosely covered and then stored at room temperature (as long as your house is 70 degrees F or less (21 C), although if you have the cake longer than two days it should be stored in the refrigerator. Yes you can add coconut to the batter, I would add from a 1/2 -3/4 cup to the batter, be sure to fold it in gently. INGREDIENTS 2 cups flour 1 teaspoon baking powder 1 teaspoon Baking soda 1/2 teaspoon salt 1 1/4 cups sour cream 1 teaspoon Vanilla extract 4 tablespoons. I prefer unsweetened, sweetened coconut will make the cake too sweet. That way you may not have to cut anything off the top!ĭo you use Sweetened or Unsweetened Coconut? Remove and let cool completely on wire racks, then frost with the Creamy Cream Cheese Frosting.Īn easy way to get your cakes flatter on top is to flatten the tops with a little pressure from your palms, do it while the cake is still warm.Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Divide batter into 2 greased and floured cake pans.Add milk and vanilla and continue beating until combined. Gradually add the flour mixture, beating on low until combined. In a medium bowl whisk together flour, baking powder and salt.Remember to use room temperature eggs, butter and milk, ingredients at room temperature tend to combine easier and better.In a medium bowl at medium speed beat together butter and sugar for about 2 minutes until combined then add eggs and beat, combine well.
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Two slices later and it was declared a definite winner! How to make the Best Coconut Cake: We add a little get together with friends and so I knew this Coconut Cake would be the perfect Dessert Recipe for my Italian friendsĪnd yup I was right. I decorated my cake with Vanilla Buttercream and sprinkles! Check out my post about How To Stack A Layer Cake For Beginners.Janet finally got her wish and came to visit us for a couple of weeks.
Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. 7 – Bakeīake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. 6 – Divide The BatterĮvenly divide the batter between prepared pans (2 1/2 cups of batter in each pan approximately). Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture beat until just combined, about 30 – 45 seconds. Then add vanilla continue beating to combine, about 1 minute. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Combine milk and vinegar in a small bowl.
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