Three Layer Coconut Cake

20
Ingredients

20m
Prep Time

30-35m
Cook Time

50m
Ready In

Recipe: #7034

December 01, 2012

Categories: Coconut, Baby Shower, Birthday, Christmas, Easter, Mothers Day New Years, Valentine's Day, Oven Bake, more

recipe by:
KittenCal

Original is 14 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (206.1 g)
Calories 769.6
Total Fat - 32.2 g
Saturated Fat - 11 g
Cholesterol - 98.3 mg
Sodium - 354.7 mg
Total Carbohydrate - 116.5 g
Dietary Fiber - 1.6 g
Sugars - 93 g
Protein - 9 g
Calcium - 144.3 mg
Iron - 1.4 mg
Vitamin C - 0.5 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F. Position oven rack to second-lowest position. Generously grease three 9-inch round cake pans (I use my Pan Release recipe posted here on this site).

Step 2

For the cake; in a small bowl mix 1 cup buttermilk with 1 teaspoon baking soda; set aside. In a large bowl cream the butter and shortening with sugar, vanilla and coconut extract until fluffy (about 2 minutes).Add in eggs and the buttermilk/soda mixture; beat until well combined (about 3-4 minutes, there should be no sugar granules remaining).

Step 3

In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined. Mix in 1 cup coconut (a little more won’t hurt).

Step 4

Divide batter evenly between prepared baking pans. Bake in preheated oven for about 30-35 minutes or until the cakes test done.

Step 5

Allow to cool in pans then remove to a wire rack to cool completely.

Step 6

Place 1 cake layer on a plate, then spread 3/4 cup raspberry preserves on top (can use more or less).

Step 7

Place the second cake layer over the top then spread the top of cake layer with remaining 3/4 cup preserves. Top with remaining third cake layer.

Step 8

For the frosting; in a bowl combine the cream cheese with soft butter, light cream and both extracts; beat until combined. Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy. Mix in 1 cup coconut. Spread on top and sides of the cooled cake.