Apply frosting to entire cake.
Double layer coconut cake.
Stir sour cream sugar coconut and milk together in a bowl until filling is well blended.
Grease three 9 inch cake pans line with parchment paper then grease the parchment paper parchment paper helps the cakes seamlessly release from the pans.
They mix two classic southern tastes into one handheld treat.
Sprinkle with 1 2 cup coconut.
Spread remaining frosting on top and sides.
Position racks in the middle and lower third of the oven and preheat to 350 degrees f.
Sprinkle with 1 3 cup coconut.
Sprinkle 1 3 cup coconut over top of cake.
Sprinkle remaining coconut over top and sides of cake pressing to adhere.
Combine 2 1 4 cups flour baking powder and salt stirring with a whisk.
Top with remaining layer cut side down.
Cut each cake horizontally to make 2 layers.
Spread remaining frosting over top and sides of cake.
Spread with 1 cup fluffy coconut frosting.
Store cake loosely covered in refrigerator.
To assemble place one cake layer on a cake stand.
Spread one third about 2 3 cup of the coconut sour cream mixture without whipped topping on cut side of 1 layer.
Top with second cake layer.
Top with remaining cake layer.
Spread 1 3 of the filling on the cake layer.
If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes.
Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended for about 5 minutes.
Chill for at least 2 hours and up to a day.
Whisk the cake flour baking powder baking soda and salt together set aside.
Spread with 1 1 2 cups frosting.
Poke holes approximately 1 inch apart using the end of a wooden spoon until entire cake has been poked.
To add the coconut flakes or shredded coconut to the top and sides of cake place cake stand on a baking sheet to help catch excess coconut.
Top with second layer of cake.
For beautiful coconut cake kitchen creations bake the coconut almond cream cake it looks as good as it tastes and the four layer coconut cake.
Butter three 9 inch round cake pans and line the bottoms with parchment paper.
However you crack it coconut cake is.
Add a large amount of frosting to top and smooth with an offset spatula.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.
Remove one cake layer from the pan and invert onto a cake plate.
Top with second layer.
Preheat oven to 350 f 177 c.
