Step-by-Step Guide to Make Perfect Sarah's Favorite Coconut Layer Cake
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Perfect Sarah's Favorite Coconut Layer Cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Sarah's Favorite Coconut Layer Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sarah's Favorite Coconut Layer Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sarah's Favorite Coconut Layer Cake is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Sarah's Favorite Coconut Layer Cake using 22 ingredients and 6 steps. Here is how you can achieve that.
One of our daughter's favorite cakes, this is layered with coconut milk, cream cheese and lemon curd.
Ingredients and spices that need to be Make ready to make Sarah's Favorite Coconut Layer Cake:
- 3 cups all purpose flour, plus some for dusting pans
- 3/4 pound unsalted butter, softened plus some for greasing pans
- 2 cups sugar
- 5 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 4 ounces sweetened coconut flakes
- Frosting
- 1 package cream cheese at room temperature
- 1 stick unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 5 cups sifted confectioners sugar
- 6 ounces sweetened coconut flakes
- Filling
- 8 oz lemon curd
Steps to make Sarah's Favorite Coconut Layer Cake
- Preheat oven to 350. Grease 3 9 inch round cake pans, line with parchment paper, grease again and then dust with flour.
- 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.
- 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.
- 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.
- 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.
- 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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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Speedy Sarah's Favorite Coconut Layer Cake. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!