Recipe for cooking Strawberry-Layered Coconut Cream Cake
Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes
Strawberry-Layered Coconut Cream Cake
Filling
8 oz. cream cheese, softened
1 tsp. vanilla extract or flavoring
1 c. powdered\sugar
1 c. whipping cream
Cake
2 baked round yellow cake layers (8 or 9-inch diameter)
1 1/2 c. sliced strawberries, divided
1 c. shredded coconut, toasted and cooled, divided
To make filling, in mixer bowl, beat cream cheese and vanilla extract or flavoring on medium speed until creamy. Add confectioners\sugar, and beat until incorporated. On low speed, gradually add cream, beating until smooth. Increase speed to medium; beat until mixture is thick and fluffy. (Mixture should be the consistency of frosting.)
To assemble, place 1 cake layer on cake plate or round serving platter. Spoon 1 cup filling over cake, spreading to within 1/2 inch of edge. Arrange 1 cup strawberries on top, overlapping, if necessary. Spoon an additional 3/4 cup filling over strawberries, being careful not to move strawberries around. Sprinkle evenly with 1/2 cup of the toasted coconut; top with second cake layer. Spoon remaining filling over top, spreading slightly to smooth. Sprinkle with remaining coconut; garnish with remaining strawberries. Refrigerate at least 1 hour to firm before cutting.
Makes 12 servings.
sugar, and beat until incorporated. On low speed, gradually add cream, beating until smooth. Increase speed to medium; beat until mixture is thick and fluffy. (Mixture should be the consistency of frosting.)
To assemble, place 1 cake layer on cake plate or round serving platter. Spoon 1 c. filling over cake, spreading to within 1/2 inch of edge. Arrange 1 c. strawberries on top, overlapping, if necessary. Spoon an additional 3/4 c. filling over strawberries, being careful not to move strawberries around. Sprinkle evenly with 1/2 c. of the toasted coconut; top with second cake layer. Spoon remaining filling over top, spreading slightly to smooth. Sprinkle with remaining coconut; garnish with remaining strawberries. Refrigerate at least 1 hour to firm before cutting.
Makes approximately 12 servings.
