This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill in Charleston, South Carolina. It will create one 6-layer cake. Yield: Ingredients: 2 cups sweetened shredded coconut 2 coconut cakes Simple syrup from Robert Carter Coconut filling Coconut cake frosting Instructions: 1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on parchment-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2. Using a serrated knife, trim cakes to level; reserve trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3. Place 1 layer on the plate. Brush with about 1/5 of the simple syrup. Spread over more than 2 cups of filling. Place another layer on top. Repeat process with remaining 4 layers and top with last remaining layer. 4. Spread frosting over top and sides of cake, being sure to make it look pretty. Press toasted coconut onto sides of cake; remove parchment strips. Chill cake at least 5 hours and up to 5 days. Slice and serve at room temperature.
26.04.2023 @ 22:56
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill in Charleston, South Carolina. It will create one 6-layer cake. Yield: Ingredients: 2 cups sweetened shredded coconut 2 coconut cakes Simple syrup from Robert Carter Coconut filling Coconut cake frosting Instructions: 1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on parchment-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2. Using a serrated knife, trim cakes to level; reserve trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3. Place 1 layer on the plate. Brush with about 1/5 of the simple syrup. Spread over more than 2 cups of filling. Place another layer on top. Repeat process with remaining 4 layers and top with last remaining layer. 4. Spread frosting over top and sides of cake, being sure to make it look pretty. Press toasted coconut onto sides of cake; remove parchment strips. Chill cake at least 5 hours and up to 5 days. Slice and serve at room temperature.