Easiest Way to Make Super Quick Homemade Sarah's Favorite Coconut Layer Cake

Sarah's Favorite Coconut Layer Cake.

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sarah's favorite coconut layer cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Sarah's Favorite Coconut Layer Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Sarah's Favorite Coconut Layer Cake is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook sarah's favorite coconut layer cake using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sarah's Favorite Coconut Layer Cake:

  1. Get of all purpose flour, plus some for dusting pans.
  2. Prepare of unsalted butter, softened plus some for greasing pans.
  3. Get of sugar.
  4. Make ready of eggs, room temperature.
  5. Take of vanilla extract.
  6. Prepare of coconut extract.
  7. Make ready of baking powder.
  8. Take of baking soda.
  9. Take of salt.
  10. Prepare of coconut milk.
  11. Make ready of sweetened coconut flakes.
  12. Get of Frosting.
  13. Get of cream cheese at room temperature.
  14. Prepare of unsalted butter, room temperature.
  15. Make ready of vanilla extract.
  16. Make ready of coconut extract.
  17. Make ready of sifted confectioners sugar.
  18. Make ready of sweetened coconut flakes.
  19. Take of Filling.
  20. Prepare of lemon curd.

Instructions to make Sarah's Favorite Coconut Layer Cake:

  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..
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