Recipe of Homemade Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting estimated approx 45 mins.
To get started with this recipe, we must prepare a few components. You can have Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting using 21 ingredients and 20 steps. Here is how you can achieve that.
This cake is a moist vanilla cake filled with a light rich whipped chocolate ganache topped with a creamy whipped coconut cream frosting. All the flavors of a mounds bar in a layer cake!
Ingredients and spices that need to be Get to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:
- FOR VANILLA CAKE
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk, I used whole milk
- 1 recipe my Whipped Chocolate Ganache Frosting and Filling recipe. You can find it either in my profile or in search by typing in the title
- FOR COCONUT CREAM FROSTING
- 1 box (3 ounce) jello coconut cream instant pudding mix
- 3/4 cup milk, I used 2%
- 1 1/4 cup heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- TO GARNISH
- 1/2 cup sweetened shredded coconut
- sliced mounds bar, dark coconut candy bar
- colored sprinkles as needed
Steps to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting
- Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
- In a bowl whisk together, flour, baking soda and salt
- In another large bowl beat butter and sugar until creamy, add flour alternating with milk and mix until moist, beat in eggs and vanilla lust v intil blended
- Divide batter into prepared pans and bake about 14 to 16 minutes until a toothpick comes out just clean
- Cool 10 minutues in pans on rack before removing to cool completely
- HAVE CHOCOLATE GANACH FILLING COLD AND WHIP IT UNTIL FLUFFY RIGHT BEFORE ASSEMBLING CAKE
- MAKE WHIPPED COCONUT CREAM FROSTING
- Beat cream until it holds soft peaks, add sugar, vanilla and coconut extracts, put it in the refrigerator while preparing pudding
- Working quickly whisk pudding and milk until combined
- Fold this mixture into the whipped cream until completely blended
- ASSEMBLE CAKE
- Place one layer bottom up on serving plate
- Frost with some whipped chocolate ganach
- Top with second layer of cake, bottom up
- Frost with more whipped chocolate filling
- Add enother layer of cake bottom up
- Frost entire cake with Coconut Cream Frosting
- Garnish with the sweetend shredded coconut, sliced mound bars and sprinkles. Refigerate at least 6 hours before slcing to set frosting. Serve at room temperature
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