Coconut Layer Cake Epicurious
Stir cornstarch 2 tablespoons water and vanilla in small bowl to dissolve cornstarch.
Coconut layer cake epicurious. Line bottoms of 2 buttered 9 by2 inch round cake pans with rounds of wax paper. Bring cream sugar and butter to boil in heavy medium saucepan. Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes. Put 1 cake layer on a cake stand or large plate.
Brush top with one third of reserved coconut syrup then spread with half of filling. Place 1 cake layer flat side up on plate. Using electric mixer beat sugar cream cheese butter and vanilla in large bowl until blended. Spread with 1 cup frosting.
Arrange racks in top and bottom thirds of oven. Preheat oven to 350 f. Preheat oven to 350 f. In small saucepan over moderate heat bring 1 cup cream to.
Butter and flour two 9 inch diameter cake pans with 2 inch high sides. Butter and flour two 9 inch diameter cake pans with 2 inch high sides. Whisk 2 3 4 cups flour and next 3 ingredients in a. Repeat with another layer more syrup and remaining coconut.
Dust pans with flour knocking out excess. Whisk flour baking powder and salt in medium bowl to blend.