Description
A festive, snowy cake featuring tender vanilla layers with a creamy coconut filling and a light whipped topping.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 to 2 cups shredded coconut, toasted if desired
- 2 cups heavy cream
- 1 teaspoon unflavored gelatin (optional for stabilization)
- 1 cup simple syrup (1:1 sugar to water)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, mixing just until combined.
- Pour batter into prepared cake pans and bake for 20–28 minutes until a toothpick inserted comes out clean.
- While the cake cools, prepare the coconut filling by folding shredded coconut into stabilized whipped cream.
- Poke the cooled cake layers with a toothpick and brush with simple syrup.
- Spread the coconut filling between layers and on top, then cover with whipped cream.
- Chill for at least 2–4 hours for best results.
Notes
Toasting the coconut for the topping adds a nutty flavor. Ensure to stabilize the whipped cream to prevent weeping.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American