Sprinkle 1 3 cup coconut over top of cake.
Double layer coconut cake.
To add the coconut flakes or shredded coconut to the top and sides of cake place cake stand on a baking sheet to help catch excess coconut.
Remove one cake layer from the pan and invert onto a cake plate.
They mix two classic southern tastes into one handheld treat.
Coat 2 9 inch round cake pans with cooking spray dust with 1 tablespoon flour.
Apply frosting to entire cake.
Spread 1 3 of the filling on the cake layer.
Sprinkle with 1 3 cup coconut.
Top with second layer.
Preheat oven to 350 f 177 c.
Spread remaining frosting on top and sides.
Store cake loosely covered in refrigerator.
Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes.
Stir sour cream sugar coconut and milk together in a bowl until filling is well blended.
If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes.
Top with remaining cake layer.
Add a large amount of frosting to top and smooth with an offset spatula.
Whisk the cake flour baking powder baking soda and salt together set aside.
Combine 2 1 4 cups flour baking powder and salt stirring with a whisk.
Cut each cake horizontally to make 2 layers.
To assemble place one cake layer on a cake stand.
Top with second cake layer.
However you crack it coconut cake is.
Chill for at least 2 hours and up to a day.
Spread with 1 1 2 cups frosting.
Butter three 9 inch round cake pans and line the bottoms with parchment paper.
Top with second layer of cake.
Grease three 9 inch cake pans line with parchment paper then grease the parchment paper parchment paper helps the cakes seamlessly release from the pans.
Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer.
Spread with 1 cup fluffy coconut frosting.
Spread remaining frosting over top and sides of cake.
Top with remaining layer cut side down.
Sprinkle remaining coconut over top and sides of cake pressing to adhere.
Sprinkle with 1 2 cup coconut.
For beautiful coconut cake kitchen creations bake the coconut almond cream cake it looks as good as it tastes and the four layer coconut cake.
Poke holes approximately 1 inch apart using the end of a wooden spoon until entire cake has been poked.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.
