Two-Layered Coconut Cake

🧂 Ingredients

• 5 eggs
• 1 cup unsalted butter
• 1 cup whole milk
• 3 cups cake flour

  sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 1 tablespoon pure vanilla extract
• 3 cups confectioners’ sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream
• coconut

  to spread over layers and around finished cake

Instructions

• 1 Prepare Batter:
  
  Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat
  oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and
  salt; set aside. Butter two 8×1-1/2-inch round cake pans and line bottoms with
  parchment paper. Butter waxed paper and lightly flour; set aside.
• 2 In large mixing bowl beat butter with an electric mixer on medium to high speed
  for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on
  medium speed until well combined. Add eggs, one at a time, beating well after
  each addition. Alternately add flour mixture and milk to butter mixture, beating
  on low after each addition until just combined. Divide batter between the two
  pans.
• 3 Bake 25 minutes or until tops spring back when lightly touched or a tooth pick
  comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove the
  cake layers from pans; peel off waxed paper and discard. Cool on wire racks.
• 4 In a standing mixer fitted with whisk attachment, mix together sugar and butter.
  Mix on low speed until well blended and then increase speed to medium and beat
  for another 3 minutes.
• 5 Add vanilla and cream and continue to beat on medium speed for 1 minute more,
  adding more cream if needed for spreading consistency.
• 6 Assemble Cake: On a cake platter, frost the top of first layer and sprinkle with
  coconut. Place the second layer of cake on top of the first, and frost top and
  sides of cake. Sprinkle coconut generously over top and sides of cake, pressing
  in gently with your fingers as necessary.

Nutrition Info