How To Making Recipe Coconut Layer Cake FUSF Yummy

Fast cuisine ultimate Coconut Layer Cake FUSF easy, yummy, practical.

20 ingredients, 6 steps, cooking Coconut Layer Cake FUSF

Good Evening all, at this time you can cook recipe Coconut Layer Cake FUSF with 20 ingredients and 6 steps. Next this is how to cook, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 6 stages of easy cooking Coconut Layer Cake FUSF.

Ingredients for Coconut Layer Cake FUSF

1. It’s 3 cups : all purpose flour, plus some for dusting pans.
2. Prepare 3/4 pound : unsalted butter, softened plus some for greasing pans.
3. It’s 2 cups : sugar.
4. It’s 5 : eggs, room temperature.
5. Prepare 1 1/2 teaspoons : vanilla extract.
6. You need 1 1/2 teaspoons : coconut extract.
7. It’s 1 teaspoon : baking powder.
8. Prepare 1/2 teaspoon : baking soda.
9. Prepare 1/2 teaspoon : salt.
10. Prepare 1 cup : coconut milk.
11. You need 4 ounces : sweetened coconut flakes.
12. You need : Frosting.
13. Prepare 1 package : cream cheese at room temperature.
14. You need 1 stick : unsalted butter, room temperature.
15. You need 1/2 teaspoon : vanilla extract.
16. You need 1/2 teaspoon : coconut extract.
17. You need 5 cups : sifted confectioners sugar.
18. You need 6 ounces : sweetened coconut flakes.
19. It’s : Filling.
20. You need 8 oz : lemon curd.

If all material requirements Coconut Layer Cake FUSF it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Process Cooking Coconut Layer Cake FUSF

1. Preheat oven to 350. Grease 3 9 inch round cake pans, line with parchment paper, grease again and then dust with flour.
   
2. In bowl of electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Add eggs one at a time, scraping sides of bowl. Add vanilla and coconut extracts and mix well. Don't worry if it looks curdled.
   
3. In separate bowl, sift dry ingredients together. On low speed, alternate adding dry ingredients to mixing bowl with coconut milk. Begin and end with dry ingredients. Mix just until combined. Fold in coconut with rubber spatula.
   
4. Pour batter evenly into pans and smooth the tops. Bake in center of oven for 40-45 minutes, until lightly browned and cake tester comes out clean. Cool on rack for 20 minutes, then turn out of pans onto cooling rack.
   
5. In bowl of mixer fitted with paddle attachment, cream butter, cream cheese and extracts on low speed until thoroughly combined. Add confectioners sugar one cup at a time. Mix in each cup on low speed, then turn speed to high for 10 seconds. Repeat this step for each cup of sugar added.
   
6. Once cake is thoroughly cooled, place on cake round and spread lemon curd on each layer. Frost sides and top with frosting. Cover top and sides with coconut, pressing in slightly to make coconut adhere. Refrigerate until 1 hour before serving.
   
7. Finish and Enjoy.

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