COCOANUT LAYER CAKE
This classic Coconut Layer Cake offers a delightful combination of textures and flavors, perfect for any occasion. The tender cake layers are complemented by a creamy coconut filling and a sweet, shredded coconut topping. This comforting dessert is sure to be a crowd-pleaser, offering a rich, sweet, and satisfying experience.
Ingredients
- 1/2 cup Butter
- 1 1/2 cups Powdered sugar
- 3 whole Eggs
- 1/2 cup Milk
- 2 cups Flour
- 2 teaspoons Baking powder
- 1 whole Grated coconut
- 1 cup Powdered sugar
- 5 tablespoons Powdered sugar
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Instructions
- 1In a large bowl, cream together the butter and 1 1/2 cups of powdered sugar until light and fluffy. Gradually add the eggs, mixing well after each addition. Stir in the milk. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 2Preheat oven to 350°F (175°C). Pour the batter into prepared cake pans (greased and floured). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 3In a bowl, combine the grated coconut and its milk. Add the beaten whites of two eggs and 1 cup of powdered sugar. Mix well.
- 4Once the cake layers have cooled, place one layer on a serving plate. Spread the coconut filling evenly over the layer. Top with the second cake layer. Mix the remaining grated coconut with 5 tablespoons of powdered sugar and sprinkle thickly on top of the cake.
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