Eggless Coconut Layer Cake
Recipe created by Chef Surender Sharma
Recipe Ingredients
Ingredient
Weight
For the base:
| Pillsbury™ Supreme Vanilla | 1000 g |
| Water | 600 g |
| Oil | 100 g |
For Frosting:
| Unsalted butter (room temperature) | 225 g |
| Cream cheese (room temperature) | 345 g |
| Confectioners' Sugar | 650 g |
| Salt | 5 g |
| Pure Vanilla Extract | 5 g |
| Coconut Extract | 5 g |
| Sweetened Shredded Coconut | 200 g |
Preparation
For the base:
- Add water and premix to a bowl and mix at Speed 1 using the whisk blade for 1-2 minutes.
- Scrape the sides and centre of bowl to facilitate even mixing.
- Mix further at Speed 2 then Speed 3 for 8-9 minutes.
- Now, add oil and mix at Speed 1 for another minute.
- Bake at: 160oC-170oC
- Bake for: 30 to 35 mins.
For the frosting:
- Beat the butter and cream cheese in a large bowl of a mixer on medium-high speed for about 2 minutes until it reaches a smooth consistency.
- Reduce the mixer speed to low and beat in half of the confectioners' sugar until combined.
- Now, add the remaining confectioners' sugar, salt, vanilla and coconut extract and beat until combined.
- Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed for about 3 minutes until light and fluffy.
- Layer the cake with the prepared frosting.
- Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.
