4 Layer Coconut Cake Recipe 455

ITALIAN FOUR-LAYER COCONUT CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
• Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
• Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
• Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

4-LAYER COCONUT CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. 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. Bake at 400°F 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. Meanwhile, reduce oven temperature to 350°F. Arrange coconut shavings in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted, stirring occasionally. 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.

COCONUT LAYER CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
• Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
• Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

QUICK COCONUT LAYER CAKE

Steps:

• Beat cake ingredients with electric mixer on low speed for one minute to blend.
• Increase speed to medium and beat for two minutes, scraping down sides when necessary.
• Pour into two greased and floured 9" round cake pans.
• Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
• Cool on wire racks for 10 minutes, remove from pans and cool completely.
• For frosting, beat cream on high speed until soft peaks form.
• Add sugar and vanilla and beat to stiff peaks.
• Frost between layers and on top and sides of cake.
• Coat the outside surfaces liberally with grated coconut.

FOUR DAY COCONUT CAKE

Steps:

• In a large mixer bowl combine the sour cream sugar and coconut.
• Transfer to a tightly covered container and place in fridge.
• I use a flat square so that I can divide evenly later.
• Refrigerate 24 hours.
• Bake your cake mix according to package directions.
• Bake in two 9 inch size pans.
• Cool the cake when done, remove from pans to cooling rack.
• Then chill layers completely in fridge.
• Split each layer, so now you have four layers.
• Divide filling into five parts.
• Do this by scoring the top evenly with a knife while still in your container.
• Place each portion of filling between each layer.
• The fifth portion frost top and sides of cake.
• Store tightly covered in fridge for 2 to 3 days before serving.
• Cut and serve.

SIX-LAYER COCONUT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange zest and extract. Cool to room temperature without stirring. Cover and refrigerate., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

COCONUT LAYER CAKE

Steps:

• Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
• Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
• To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
• In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
• Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
• Pour the cake batter onto the prepared baking sheet and spread in an even layer.
• Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
• Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
• Slice and serve.
• Enjoy!

THREE LAYER COCONUT CAKE

Steps:

• Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
• Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
• Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
• Preheat oven to 350 degrees F (175 degrees C).