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Ingredients
US|METRIC
12 SERVINGS
- 2 cups Swans Down Cake Flour (sifted)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup unsalted butter (softened)
- 1 cup sugar
- 4 large egg yolks (reserve whites for frosting)
- 2/3 cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 3 cups sweetened coconut flakes
- 14 oz. sweetened condensed milk
- 1/4 cup unsalted butter
- 4 large egg yolks (lightly beaten)
- 14 oz. sweetened coconut flakes
- 1/2 tsp. coconut extract
- 3 cups sugar
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 2/3 cup water
- 4 large egg whites (reserved from cake recipe)
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. coconut extract
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Directions
- Preheat oven to 325°.
- Spray 4 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper. Spray again, and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
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