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Coconut Layer Cake with Coffee Frosting

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Coconut Layer Cake with Coffee Frosting

Coconut Layer Cake with Coffee Frosting

Marian Blazes
Coffee and coconut are both important ingredients in South American cuisine. They also happen to be my daughter's two favorite flavors, so she suggested that I combine them for her birthday cake this year. The result was quite successful. The yellow cake has a touch of coconut flavoring, and the filling is dulce de leche (the same one that goes into these chocolate dulce de leche whoopie pies ) with sweetened dried coconut. The frosting is rich coffee buttercream.

Ingredients:

  • For the cake:
  • 1 yellow cake mix
  • 1 cup sour cream
  • 1 teaspoon coconut flavoring
  • 1/2 cup melted coffee ice cream
  • 3 tablespoons light brown sugar
  • 1/4 cup vegetable oil
  • 4 eggs
  • ---
  • For the filling:
  • 1 cup marshmallow cream
  • 1/2 cup dulce de leche
  • 1/2 cup vegetable shortening, at room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup sweetened flaked coconut
  • ---
  • For the frosting:
  • 1-2 tablespoons instant coffee
  • 1 tablespoon hot water
  • 1/2 cup butter, softened
  • 2 tablespoons cream
  • 4-4 1/2 cups confectioners sugar, sifted
  • 1 teaspoon vanilla
  • ---
  • Extra flaked coconut for decoration (optional)

Preparation:

  1. Preheat the oven to 350 degrees. Butter 2 9-inch cake pans and line bottom of pans with a circle of wax paper or parchment.

  2. Place the cake mix in large mixing bowl with the sour cream, vegetable oil, melted ice cream, brown sugar, eggs, and coconut flavoring, and mix well.

  3. Divide cake batter between the two cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

  4. Let cakes cool completely, then flip out of the pans.

  5. Make the filling: Beat the vegetable shortening, dulce de leche, and marshmallow cream until smooth. Slowly beat in the vanilla, cinnamon and powdered sugar. Separate 1/2 cup of the filling and set aside. Stir the coconut into the remaining filling.

  6. Place one cake layer on a plate, and spread the coconut filling mixture over the top. Place the second cake layer on top of the filling.

  7. Make the frosting: Dissolve the instant coffee in the hot water.

  8. Beat the butter until fluffy. Gradually beat in the 1/2 cup reserved filling, cream, vanilla, coffee mixture and 4 cups confectioners sugar. Beat until fluffy and smooth, adding more confectioners sugar if icing is too soft, or a little bit more cream if it's too stiff.

  9. Spread the frosting over the sides and top of the cake. Press flaked coconut around the sides of the cake if desired.

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  5. Coffee and Coconut Layer Cake - Recipe for Coconut Coffee Cake with Coffee Frosting

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