Steps to Prepare Quick 'V' coconut cake

'V' coconut cake. This perfect coconut cake sets the bar for homemade cakes everywhere. This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!

Mix flour, baking powder, and salt together and set aside. Beat butter and sugar with an. Coconut cake is a popular dessert in the Southern region of the United States. You can have 'V' coconut cake using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of 'V' coconut cake

  1. It’s of butter, softened plus extra for greasing..
  2. Prepare of coconut milk.
  3. You need of desiccated coconut.
  4. You need of caster sugar ( confectioners sugar ).
  5. Prepare of eggs.
  6. It’s of plain flour.
  7. It’s of baking powder.
  8. Prepare of raspberry jam.
  9. It’s of *FOR THE TOPPING*.
  10. Prepare of dessicated coconut.
  11. You need of coconut milk.
  12. You need of butter softened.
  13. It’s of icing sugar.

It is a cake frosted with a white frosting and covered in coconut flakes. Typically, the cakes used in coconut cake are either white or yellow cakes. This is hands down the BEST Coconut Cake recipe you'll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist!

'V' coconut cake instructions

  1. preheat the oven to 180C, Grease 3 x 18cm cake tins and line the bases with baking paper ( parchment ) .Put the coconut milk and dessicated coconut in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes..
  2. using the mixer, cream the butter and sugar in a bowl for 3 -4 minutes until light and fluffy. Beat in the eggs, one at a time, until well combined, then beat in the coconut milk and dessicated coconut. Fold in the flour and baking powder, then divide the mixture between the cake tins and bake for 25 minutes until golden brown and risen or a skewer comes out clean ..
  3. now make the coconut buttecream topping, put 30g desiccated coconut and the coconut milk in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes. In a mixing bowl, beat the butter for 2 minutes until light and creamy. Beat in the icing sugar for another 2 minutes, then beat in the coconut milk and dessicated coconut. chill the icing for 30 minutes..
  4. Place one of the cakes on a plate, spread over half the rasberry jam, then cover with a layer of buttecream. Repeat with the second cake, then place the third cake on top and cover the top and sides with buttecream. Sprinkle the remaining desiccated coconut over the top, slice and serve..
  5. Deeeelish :-).

Today I am making an easy and delicious coconut cake that will have people guessing if it's made from scratch. This recipe transforms a boxed cake mix in to. The Very Best Coconut Cake Recipe EVER! This Coconut Cake is what cake dreams are made of. It's rustic and casual looking, but it's special enough to serve on holidays, birthdays, or to guests.