Toasted coconut layered cake with Coconut Buttercream

Toasted Coconut cake with Coconut Buttercream, that just knocked our socks off. That was pure decadence on a plate and took our taste buds to next level. We found every layer unique in flavour and deliciously rich.  Moist yet fluffy cake slices were just melting in our mouth and surely melting our hearts.

Toasted coconut layered cake with Coconut Buttercream, Eggless coconut cake

Dessert

International

Yield: 8-10 SERVINGS

Author: Hayley Dhanecha

Toasted coconut layered cake with Coconut Buttercream

This layer cake is just delicious as it's decorative and definitely this is the perfect dessert for a perfect and special occasion!

prep time: 30 Mcook time: 50 Mtotal time: 80 M

ingredients:

COCONUT SPONGE

• 475 g Plain flour
• 300 g Sugar
• 90 g Sweetened coconut flakes
• 300ml Buttermilk
• 375ml Coconutmilk
• 1.5 teaspoon Baking Powder
• 1.5 teaspoon Bicarbonate of soda
• 1.5 tablespoon White wine vinegar
• 3/4 teaspoon salt
• 205 ml Rapeseed or Canola oil
• 1.5 tablespoon Vanilla extract

COCONUT BUTTERCREAM

• 250g Unsalted Butter
• 450g Icing Sugar
• 1 tbsp Vanilla essence
• 125 ml Coconut milk

TOPPING

• 200g Sweetened coconut flakes lightly toasted

instructions:

How to cook Toasted coconut layered cake with Coconut Buttercream

COCONUT SPONGE

1. Preheat the oven to gas mark 4.
2. Grease three 8" cake tins with oil or butter and lined with parchment paper.
3. In a bowl mix the flour, salt, sugar, baking powder and baking soda.
4. In a bowl of a food processor or standing mixture with a paddle attachment or flexible beater mix oil, vanilla, vinegar, buttermilk and coconut milk on medium speed till all combined.
5. Reduce the speed and add cake flour mixture and mix until just incorporated.
6. Now gently fold in the coconut flakes.
7. Evenly divide the cake mixture into three greased pan and spread evenly.
8. Bake for 20-22 minutes or until wooden pick inserted in cake comes out clean.
9. Cool the cake tins on a wire rack for 10 minutes before inverting on rack. 
10. Let it cool completely.

COCONUT BUTTERCREAM

1. Beat butter for 3-4 minutes on medium speed.
2. Add icing sugar and turn the mixer on low speed, beat until the sugar incorporates well with butter.
3. Add coconut milk and vanilla, beat the mixture for 3 minutes on medium speed or until you see light and fluffy buttercream.

ASSEMBLE THE CAKE

1. Spread one tablespoon of frosting on a serving plate or cake stand.
2. Place one cake layer on top of spread buttercream, and spread 1/3 cup frosting.
3. Now place a second cake layer on top and gently pressed down.
4. Spread with another 1/3 cup of frosting.
5. Place a third cake layer on top and gently pressed down.
6. Smear the not too thick layer of frosting on top and sides of the whole cake.
7. Cover the cake with toasted coconut flakes.
8. Cover the cake and keep in the refrigerate.
9. Bring it out in the room temperature at least one hour prior to serving.
10. Enjoy!

Calories
985.00

Fat (grams)
35.56

Sat. Fat (grams)
11.85

Carbs (grams)
159.11

Fiber (grams)
4.94

Net carbs
154.17

Sugar (grams)
107.46

Protein (grams)
8.49

Sodium (milligrams)
462.84

Cholesterol (grams)
5.37

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2015/03/toasted-coconut-layered-cake-with.html

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