Four-Layer Coconut Cake

Health score
2%
Four-Layer Coconut Cake
45 min.
16
597kcal

Suggestions


If you're looking for a decadent dessert that will impress your guests and satisfy your sweet tooth, look no further than this Four-Layer Coconut Cake! With its light and fluffy texture, this cake is perfectly layered and bursting with rich coconut flavor. Whether you're celebrating a special occasion or simply treating yourself to something sweet, this cake will not disappoint.

Imagine the delight of indulging in four luscious layers of moist coconut cake, each lovingly separated by a creamy coconut filling. This dessert features a sublime combination of both fresh and frozen coconut, creating an enticing contrast of textures that is sure to please. The toasted coconut shavings that adorn the outside of the cake add a beautiful finish and a delightful crunch with every bite.

Not only is this Four-Layer Coconut Cake bursting with flavor, but it also offers a visual feast for the eyes. The elegant, towering layers are sure to be the centerpiece of any dessert table. With only 45 minutes of prep time, you can whip up this stunning cake and create a memorable finale to your meal. Perfect for gatherings, birthday celebrations, or a cozy evening at home, this cake is a must-have for coconut lovers!

So grab your mixing bowl and hand mixer, and get ready to create a slice of paradise that will leave everyone craving more.

Ingredients

  • teaspoon double-acting baking powder 
  • 1.5 cups butter softened
  • cup coconut or 
  • oz coconut flakes frozen thawed flaked
  • teaspoons coconut extract 
  • large eggs 
  • cups flour all-purpose
  • cup milk 
  • 0.3 cup powdered sugar 
  • 0.5 teaspoon salt 
  • 2.7 cups sugar 
  • teaspoon vanilla extract 
  • cups whipping cream 

Equipment

  • frying pan
  • oven
  • hand mixer

Directions

  1. Preheat oven to 40
  2. Beat first 6 ingredients at medium speed with an electric mixer until well blended.
  3. Add extracts, beating well.
  4. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut.
  5. Pour batter into 4 greased and floured 9-inch round cake pans.
  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.
  7. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
  8. Meanwhile, reduce oven temperature to 35
  9. Arrange coconut shavings in a single layer in a shallow pan.
  10. Bake 8 to 10 minutes or until toasted, stirring occasionally.
  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.
  12. Spread on top and sides of cake.
  13. Sprinkle toasted coconut on top and sides of cake, pressing gently to adhere.

Nutrition Facts

Calories597kcal
Protein4.47%
Fat57.38%
Carbs38.15%

Properties

Glycemic Index
20.94
Glycemic Load
36.58
Inflammation Score
-6
Nutrition Score
9.7000000321347%

Nutrients percent of daily need

Calories:596.66kcal
29.83%
Fat:38.84g
59.76%
Saturated Fat:26.16g
163.49%
Carbohydrates:58.09g
19.36%
Net Carbohydrates:55.28g
20.1%
Sugar:38.04g
42.27%
Cholesterol:139.33mg
46.44%
Sodium:277.88mg
12.08%
Alcohol:0.3g
100%
Alcohol %:0.24%
100%
Protein:6.81g
13.63%
Manganese:0.54mg
26.78%
Selenium:16.82µg
24.03%
Vitamin A:1078.22IU
21.56%
Vitamin B2:0.29mg
17.09%
Vitamin B1:0.22mg
14.37%
Folate:54.32µg
13.58%
Phosphorus:127.09mg
12.71%
Fiber:2.82g
11.26%
Iron:1.92mg
10.65%
Copper:0.16mg
7.9%
Vitamin B3:1.53mg
7.67%
Calcium:74.41mg
7.44%
Vitamin E:1.01mg
6.75%
Vitamin D:0.96µg
6.38%
Vitamin B5:0.6mg
5.99%
Magnesium:22.71mg
5.68%
Zinc:0.79mg
5.28%
Potassium:180.46mg
5.16%
Vitamin B12:0.31µg
5.09%
Vitamin B6:0.09mg
4.6%
Vitamin K:2.65µg
2.52%