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Layer cake recipe without cream. Place 1 cake layer on a serving platter. Line bottoms of 2 greased 9 in. Place next cake layer on top and repeat with frosting and coconut.
This recipe yields a six layer cake. Spread remaining frosting on top and sides. Ice the top and sides of the cake and sprinkle the top with 12 cup shredded fresh coconut.
Grease parchment with butter and dust with flour. In a large bowl using a hand mixer or in the bowl of a. Position racks in the middle and lower third of the oven and preheat to 350 degrees f.
I made a buttercream icing using 4 t. Preheat oven to 3250. Round baking pans with parchment.
Spread it with a layer of the reserved filling and top with another cake layer. Repeat with the third layer spreading frosting on top and around sides of cake. Assemble the cake by placing one cake layer on a serving platter.
Top with second cake layer. Whisk flour baking powder baking soda and 12 teaspoon salt in medium bowl to blend. Spread with 1 12 cups frosting.
Place egg whites in a large bowl. Of coconut cream unsweetened i also made a syrup to use as filling by using remainder of can of coconut cream 14 cup sugar a 6 oz bag of frozen unsweetened coconut and a tsp of coconut extract. Sprinkle remaining coconut over top and sides of cake pressing to adhere.
Spread the cake with the filling and top with the remaining cake layer. Butter and flour two 9 inch diameter cake pans with 2 inch high sides. Grease two 8 round cake pans with butter and line with parchment.
Let stand at room temperature 30 minutes. Butter three 9 inch round cake pans and line the bottoms with parchment paper. Chill for at least 2 hours and up to a day.
Spread 14 inch thick layer of frosting on top of the first layer of cake. Preheat oven to 3500f. The filling is a soft and sticky coconut filling think the interior of an almond joy only more moist and its frosted with a cream cheese frosting and coveredof coursein a thick shaggy layer of shredded coconut.
Preheat oven to 3500. Sprinkle with toasted coconut. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
Sprinkle with 12 cup coconut.
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