![]() ![]() I used the super yummy Thai Kitchen unsweetened coconut milk in the red can.Īlso, I had used my leftover rice I made with the same coconut milk, but I think it still would have been amazing with just plain rice. I was eating it hot, even though I had wanted it to cool it for later. I tasted it before I added the vanilla at the end, and it was good, but once I put in the vanilla, it knocked my socks off. ![]() Pat handfuls of coconut onto the sides of the cake to cover the cake completely.Fantastic recipe! My children who are extremely picky, one of which who had never tried rice pudding before, both loved it. Sprinkle coconut over the top of the cake. Spread the remaining frosting to cover the top and sides of the cake.Assemble the cake by spreading about 1⁄2 cup of frosting on top of each cake layer.Add in vanilla extract and heavy cream, 1 tablespoon at a time, until the frosting is fluffy and spreadable.Add powdered sugar, one cup at a time, and beat to combine.To make the frosting, cream together the butter and cream cheese with a hand or stand mixer until smooth and fluffy.Cool cakes on a cooling rack for 10-15 minutes, then turn out from the pans and cool the rest of the way.Bake for 20 minutes, until a toothpick inserted into the center comes out with just a few crumbs.Divide the batter between the three prepared cake pans.Fold 1 cup of shredded coconut into the batter.Rotate between adding the coconut milk and the flour mixture to the cake batter, mixing only enough to combine the ingredients.In a separate bowl, mix together the flour, baking powder, and salt.Add vanilla extract, coconut extract, and cream of coconut and beat well.Add one egg at a time, beating well after each addition. In a large mixing bowl, beat butter and sugar until light and creamy with a hand mixer.Spray three 8” round cake pans with non-stick baking spray and line the bottoms with parchment paper. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom. These step by step photos and instructions are here to help you visualize how to make this recipe. Flaked or shredded coconut, sweetened or unsweetened, can be used.įROSTING – In place of cream cheese frosting you can also use a simple vanilla buttercream. Remove from hot baking sheet immediately. To toast coconut, spread it in a single layer on a baking sheet and bake for 3-5 minutes in a 350☏ oven until golden brown. ![]() As long as you are using coconut extract and the cream of coconut, I don’t think you will miss out on any coconut flavor.ĬOCONUT – Toasted coconut can be used on top of and/or within the cake. Ingredient Info and Substitution SuggestionsĬAKE – Whole milk or 2% milk can be substituted for the unsweetened coconut milk in the recipe. Get all measurements, ingredients, and instructions in the printable version at the end of this post. ![]() You can’t go wrong with this stunning cake! Ingredients you will need The cake itself is soft, moist, and delicate with a chewy crumb while the cream cheese frosting adds tangy richness between each layer. The shredded coconut snuggled against the frosting provides texture, further flavor, and a beautiful presentation. The main ingredient in this tiered coconut cake truly shines between the coconut extract, cream of coconut, and coconut milk so you won’t be lacking in the flavor department. The fluffy cream cheese frosting and shredded coconut complete this cake for the perfect bite every time. This gorgeous coconut cake is soft, rich, and tender bursting with sweet coconut flavor. ![]()
0 Comments
Leave a Reply. |