America’s Test Kitchen Coconut Layer Cake
Coconut is not a nut, but a drupe, which is a fruit with a hard outer shell and a fleshy inner part.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
America’s Test Kitchen Coconut Layer Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a separate bowl, mix the coconut milk and vanilla extract.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
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Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk mixture. Begin and end with the dry ingredients. Mix until just combined.
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Fold in the sweetened shredded coconut.
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Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
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Place one cake layer on a serving plate and spread a layer of whipped cream over the top. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
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Sprinkle the toasted coconut flakes over the top of the cake.
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Refrigerate for at least 1 hour before serving.
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Enjoy your delicious America's Test Kitchen Coconut Layer Cake!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
