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