Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

Name: Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 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

fenway @Fenway

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!

Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

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fenway @Fenway

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!

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Ingredients

45 mins

12 servings

FOR VANILLA CAKE
3 cupscake flour
1 tablespoonbaking powder
1/4 teaspoonbaking soda
1/2 teaspoonsalt
1 2/3 cupunsalted butter, at room temperature
1 1/2 cupsgranulated sugar
4large eggs
2 teaspoonsvanilla extract
2/3 cupmilk, I used whole milk
1 recipemy 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 cupmilk, I used 2%
1 1/4 cupheavy whipping cream, cold
1 teaspoonvanilla extract
1/2 teaspooncoconut extract
TO GARNISH
1/2 cupsweetened shredded coconut
sliced mounds bar, dark coconut candy bar
colored sprinkles as needed

Cooking Instructions

45 mins

1

Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
2

In a bowl whisk together, flour, baking soda and salt
3

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
4

Divide batter into prepared pans and bake about 14 to 16 minutes until a toothpick comes out just clean
5

Cool 10 minutues in pans on rack before removing to cool completely
6

HAVE CHOCOLATE GANACH FILLING COLD AND WHIP IT UNTIL FLUFFY RIGHT BEFORE ASSEMBLING CAKE
7

MAKE WHIPPED COCONUT CREAM FROSTING
8

Beat cream until it holds soft peaks, add sugar, vanilla and coconut extracts, put it in the refrigerator while preparing pudding
9

Working quickly whisk pudding and milk until combined
10

Fold this mixture into the whipped cream until completely blended
11

ASSEMBLE CAKE
12

Place one layer bottom up on serving plate
13

Frost with some whipped chocolate ganach
14

Top with second layer of cake, bottom up
15

Frost with more whipped chocolate filling
16

Add enother layer of cake bottom up
17

Frost entire cake with Coconut Cream Frosting
18

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
19
20

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fenway @Fenway

on February 01, 2016 17:23

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

graceymae @cook_3345201

February 04, 2016 01:23

I love cake . I wish I could stick a fork through the phone for a bite... or 2 or 3 maybe 4....

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