Strawberry layered coconut cream cake
Strawberry layered coconut cream cake recipe in the cake category
Recipe ingredients:
- Filling:
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners sugar
- 1 cup whipping cream
- Cake:
- 2 baked round yellow cake layers, 8 or 9 inch diameter
- 1 1/2 cups sliced strawberries, divided
- 1 cup shredded coconut, toasted and cooled, divided
Recipe method:
- To make filling, in mixer bowl, beat cream cheese and vanilla extract on medium speed until creamy.
- Add confectioners sugar and beat until incorporated.
- On low speed, gradually add cream, beating until smooth.
- Increase speed to medium.
- Beat until mixture is thick and fluffy.
- Mixture should be the consistency of frosting.
- Place 1 cake layer on cake plate or round serving platter.
- Spoon 1 cup filling over cake, spreading to within 1/2 inch of edge.
- Arrange 1 cup strawberries on top, overlapping, if necessary.
- Spoon an additional 3/4 cup filling over strawberries, being careful not to move strawberries around.
- Sprinkle evenly with 1/2 cup of the toasted coconut.
- Top with second cake layer.
- Spoon remaining filling over top, spreading slightly to smooth.
- Sprinkle with remaining coconut.
- Garnish with remaining strawberries.
- Refrigerate at least 1 hour to firm before cutting.
Tags: strawberry, layered, coconut, cream, recipe, cake, recipes, cooking