Coconut Layer Cake

Coconut Layer Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Cake

1 cup Butter, softened
1-2/3 cups Sugar
9 Eggs, at room temperature
1/2 tsp Vanilla
2 cups Organic Coconut Flour sifted
1 to 1-1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Sea Salt
1-1/3 cups Milk
Buttercream & Coconut Frosting

4 cups Confectioner's Sugar
1 cup Butter, softened
1/4 cup Milk
1 tsp Vanilla
2 cups Coconut Flakes
Directions

Cake

Step 1

Pre-heat oven to 350°F. Grease two 9-inch or 8-inch layer pans.
Step 2

Combine butter and sugar, and beat together for about 2 minutes using electric mixer. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.
Step 3

Combine the dry ingredients together and add one cup at a time, alternating with the milk. Beat batter for about five minutes on high speed.
Step 4

Spoon batter into the two prepared cake pans and smooth tops. Bake for 35 minutes, or until toothpick inserted into the center of cake comes out clean.
Step 5

Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting.
Buttercream & Coconut Frosting

Step 1

Place butter in electric mixer and beat with paddle. Add sugar one cup at a time to combine. Add milk and vanilla and mix for 5 minutes until light and creamy.
Step 2

After cakes have cooled, spread one layer of icing on top of cake that goes on bottom. Sprinkle coconut flakes on top, using fingers to place if necessary.
Step 3

Place second cake on top and ice entire cake. Liberally apply coconut flakes using fingers to place.

Nutrition Facts:


Serving Size: 1 slice (156g), Calories 590, Total Fat 36g, Cholesterol 170mg, Sodium 370mg, Carbs 62g, Protein 8g.