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For the Coconut Cream Filling:
Heavy Cream: 1 cup
Powdered Sugar: 2 tablespoons
Coconut Cream: 1 cup (canned)
Vanilla Extract: 1 teaspoon
Shredded Coconut: ½ cup (for texture)
For the Frosting:
Heavy Cream: 1 cup
Powdered Sugar: 1 cup
Vanilla Extract: 1 teaspoon
Shredded Coconut: 1 cup (for garnish)
Unsweetened Coconut Flakes: ½ cup (optional, for a toasted coconut topping)
Kitchen Equipment Needed
Two 9-inch Round Cake Pans: To bake the cake layers
Mixer (Hand or Stand): To cream the butter and sugar and beat the frosting and filling
Whisk: For mixing dry ingredients and beating the cream
Spatula: To spread the frosting evenly
Cooling Rack: To cool the cake layers
Small Saucepan: To heat the coconut cream for the filling (optional)
Measuring Cups and Spoons: For accurate ingredient measurements
How to Make Coconut Cream Layered Cake
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans, ensuring that the cakes will come out easily once baked.
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