The Coconut Cake
A luxurious three-layer coconut cake made with Coco Lopez cake base and topped with coconut icing, finished with a generous coating of both shredded coconut and coconut flakes for the ultimate coconut lover's dessert.
Ingredients
- •2 recipes Coco Lopez Coconut Cake
- •2 recipes Coconut Icing
- •1 cup unsweetened shredded coconut
- •1 cup unsweetened coconut flakes
Cooking Instructions
- 1.
Preheat the oven to 350°F. Butter two 13x18-inch half-sheet pans, then line it with wax paper or parchment and butter the paper.
10 min
- 2.
Mix the cake batter according to the recipe directions. Pour into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes.
50 min
- 3.
Set the pan on a rack to cool completely. Using a 10-inch round cutter, cut 3 round layers from the sheet cake.
60 min
- 4.
Meanwhile, make the coconut icing according to the recipe instructions.
20 min
- 5.
Place one cake layer on a turntable and frost the top with about a quarter of the icing; repeat with the second layer. Place the top layer and frost the entire cake with the remainder of the coconut icing.
20 min
- 6.
Cover the top of the cake with the coconut shreds and flakes, and press them lightly into the sides.
10 min
