Flaked Coconut Cake, Tammy's - Master Cookbook Recipe # 222

Name: Flaked Coconut Cake, Tammy's - Master Cookbook Recipe # 222
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 (one) 3 or 4 layer cake
Cuisine: Southern
Ingredients: The Cake: Prepare Master Cookbook Recipe # 266 (Tammy’s Moist Yellow Cake). Bake into 3 or 4 round cake pans for plenty of layers.; The Frosting: Prepare Master Cookbook Recipe # 220 (Coconut Buttercream).; The Coconut: 14 oz. bag of Baker’s sweetened flaked coconut.

If you prefer the classic texture of baker's sweetened coconut, this version of the coconut cake is for you! Using my signature moist yellow cake as a base, this cake is assembled with a thin, silky buttercream that allows the sweetness of the flaked coconut to really shine. It’s a simpler take on the traditional fresh coconut cake but just as delicious.

This is recipe #222 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 30 minTotal time: 1 hr

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Ingredients

The Components:
The Cake: Prepare Master Cookbook Recipe # 266 (Tammy’s Moist Yellow Cake). Bake into 3 or 4 round cake pans for plenty of layers.
The Frosting: Prepare Master Cookbook Recipe # 220 (Coconut Buttercream).
The Coconut: 14 oz. bag of Baker’s sweetened flaked coconut.

Instructions

Bake & Cool: Bake your yellow cake layers according to Master Cookbook Recipe # 266. Let them cool completely before assembling.
Layering: Place your first cake layer on a plate. Spread a layer of the Coconut Buttercream - Master Cookbook Recipe # 220. Because the buttercream is thin, it will slightly soak into the yellow cake, keeping it incredibly moist.
Add Coconut: Sprinkle a generous amount of the flaked coconut over the icing. Repeat this process for each layer.
Finish: Frost the top and sides of the stacked cake with the remaining buttercream.
Coat: Press the remaining flaked coconut into the frosting on the top and sides until the cake is completely covered.

Notes

Tammy's Tip: Don't be tempted to thicken the buttercream! Its thinner consistency is the "secret sauce" that makes this cake so moist. It acts almost like a glaze and a frosting all in one.