Four Layer Coconut Cake
A luxurious four-layer coconut cake featuring moist sponge layers infused with coconut flavor, generously filled with whipped cream and toasted coconut shavings. Perfect for celebrations or special occasions, this cake offers a delightful combination of sweetness, richness, and tropical coconut aroma that impresses every guest.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt
- 2 2/3 cups sugar ⓘ
- 1 cup shortening ⓘ
- 1/2 cup butter, softened ⓘ
- 1 cup milk ⓘ
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 5 large eggs ⓘ
- 1 (6 oz.) package frozen coconut, thawed ⓘ
- 2 cups whipping cream ⓘ
- 1/4 cup powdered sugar ⓘ
- toasted coconut shavings ⓘ
- 1/4 c. powdered sugar ⓘ
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, beat the flour, baking powder, and salt at medium speed until well combined.
- Add sugar, shortening, and softened butter; beat until the mixture is fluffy and well blended.
- Stir in the milk, coconut extract, and vanilla extract, mixing until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in the thawed coconut.
- Pour the batter evenly into four greased and floured 9-inch round cake pans.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cakes in the pans on wire racks for 10 minutes, then remove from pans and cool completely on racks.
- Spread the coconut filling between the layers, then assemble the cake.
- Frost the cake as desired and garnish with toasted coconut shavings.
Nutrition & Diet Analysis (per serving)
1122
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).