4 Layer Coconut Cake Recipe 455

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FOUR DAY COCONUT CAKE



Four Day Coconut Cake image

Make and share this Four Day Coconut Cake recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box French vanilla cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/2 cups white sugar
6 1/2 cups flaked coconut
2 cups sour cream

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.

Nutrition Facts : Calories 624.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 70.6, Sodium 420.4, Carbohydrate 79, Fiber 2.2, Sugar 60.9, Protein 6

THE BEST COCONUT LAYER CAKE



The Best Coconut Layer Cake image

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

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.

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



4-Layer Coconut Cake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 14

COCONUT FILLING:
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 cups large eggs
1 (6-ounce) package frozen flaked coconut, thawed
1 cup coconut shavings
2 cups whipping cream
1/4 cup powdered sugar

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.

ITALIAN FOUR-LAYER COCONUT CREAM CAKE



Italian Four-Layer Coconut Cream Cake image

You will get a lot of compliments with this cake. It is so good, even if you don't like coconut. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top.

Provided by FAYLO

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 24

Number Of Ingredients 15

2 cups white sugar
½ cup butter
½ cup shortening (such as Crisco®)
5 eggs, separated, divided
2 cups sifted all-purpose flour
2 cups shredded coconut
1 cup buttermilk
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
½ cup shredded coconut, or as needed

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.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 46.7 g, Cholesterol 69.8 mg, Fat 24.3 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 14.1 g, Sodium 163.9 mg, Sugar 36.4 g

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