How to make Four-Layer Coconut Cake.

Four-Layer Coconut Cake

This recipe can serve 16, and is ready in 45 minutes.

Ingredients What They Look Like
1.00 teaspoons baking powder baking powder
1.50 cups butter butter
1.00 cups coconut coconut
2.00 teaspoons coconut coconut
6.00 oz coconut coconut
5.00 eggs eggs
3.00 cups flour flour
1.00 cups milk milk
0.25 cups powdered sugar powdered sugar
0.50 teaspoons salt salt
2.67 cups sugar sugar
1.00 teaspoons vanilla extract vanilla extract
2.00 cups whipping cream whipping cream

Cooking Instructions

Step 1

Preheat oven to 40

Step 2

Beat first 6 ingredients at medium speed with an electric mixer until well blended.

Step 3

Add extracts, beating well.

Step 4

Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut.

Step 5

Pour batter into 4 greased and floured 9-inch round cake pans.

Step 6

Bake at 400 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

Step 7

Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Step 8

Meanwhile, reduce oven temperature to 35

Step 9

Arrange coconut shavings in a single layer in a shallow pan.

Step 10

Bake 8 to 10 minutes or until toasted, stirring occasionally.

Step 11

Spread Coconut Filling between layers, leaving a 1-inch border. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form.

Step 12

Spread on top and sides of cake. Sprinkle toasted coconut on top and sides of cake, pressing gently to adhere.


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a very delicious cake

6 months ago


6 months ago

very nice cake.....

6 months ago