Spread with 3⁄4 cup frosting and top with another cake layer, flat side up. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Add 1 cup of the shredded coconut in a bowl and mix with an electric mixer for 2 minutes. Six-Layer Coconut Cake with Lemon Filling I found this recipe when going through my grandmother's old files. At least that’s what my grandma said and you really should always listen to grandma. How to Freeze Coconut Cake:. Preheat oven to 325°. Cut cake into two layers. Line bottoms of 2 greased 9-in. Reply. Diane 8 months ago I’m about to add the coconut to the frosted cake. round baking pans with parchment; grease paper. Spread half the coconut milk pastry cream on top, leaving a 1/2-inch margin around the edge. Is there an easy way to do this without having coconut all over? Reply. Pour in a greased 9×13 pan. You can make this cake up to 1 month ahead of time and store in the freezer. —Angela Leinenbach, Mechanicsvlle, Virginia. It is simply the best. Directions. Hope you enjoy! Reply to Diane 8 months ago It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. Top with another cake layer, and repeat, topping with the third cake layer. Actually, the thing that I love about this cake is that you should make it at least two days ahead of time and put it in the freezer. It makes enough frosting to generously frost this 3 layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack. Assemble cake: Place 1 cake layer on cake plate, flat side up. https://www.allrecipes.com/recipe/17354/coconut-cream-cake-i Yes! Just made this morning in two 6″ cake pan. Fill layers with coconut cream then cover cake 7 minute frosting. Place one of the cake layers on a serving plate, bottom side up. Haven’t tasted the cake yet, but the frosting is … For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. Put cake mix, egg whites, vegetable oil, milk and 1/2 cup of cream of coconut milk. This recipe yields a six-layer cake. Nice easy cake, used Coconut extract instead of Vanilla. Robyn Stone Admin. Spread with 3⁄4 cup frosting. A spoonful at a time, use a pastry brush to spread syrup over each cake layer.

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