Coconut Layer Cake

A few weeks back I made a very large coconut layer cake for my friend. Turns out she shared it with the whole neighbourhood and I got complimented alot. 

COCONUT LAYER CAKE:

COCONUT CAKE:

2 1/2 cups (375 g) all purpose (plain) flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (250 g) butter, softened

2 cups (400 g) sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract

4 large eggs

1 cup (250 g) Milk

1/2 cup macadamia nuts or almonds, chopped

FILLING:

1 package (250 g) cream cheese, softened

2 tablespoons butter

2 teaspoons vanilla extract

2 cups (300 g) confectioners' (icing) sugar

1 cup (150 g) shredded unsweetened coconut

Chantilly cream:

1 cup (250 ml) heavy (double) cream

1 tablespoon confectioners sugar

1/2 teaspoon vanilla extract

1/2 cup (75 g) shredded (desiccated) coconut

- Preheat the oven to 180 degrees

- Butter two 9 inch (23 cm) round cake tins

- Mix flour, baking powder, and salt in a large bowl

- Beat the butter, sugar, vanilla, and coconut extract in a large bowl with an electric mixer on medium high speed until pale and creamy

- Add the eggs, one at a time, beating until just blended after each addition

- With the mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the nuts by hand.

- Spoon half the batter into each of the prepared tins.

- Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. 

- Cool the cakes in the tins for 10 minutes. Turn out onto racks and let cool completely.

- Filling: With the mixer at medium speed, beat the cream cheese, butter, and vanilla in a large bowl until smooth. Add the confectioners' sugar and coconut.

- Split each cake in half horizontally. Place one layer on a serving plate. Spread with one-third of the filling. Repeat with two more layers. Place the remaining layer on top. Spread with the topping and sprinkle with the coconut.

- Refrigerate for 30 minutes before serving. 

Serves: 8-10

Preparation: 1 hour

Cooking 25 - 30 minutes

Recipe from: The Golden Book of Patisserie