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

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We hope you got benefit from reading it, now let’s go back to vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting recipe. To make vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting you only need 21 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to cook Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:
  1. Use FOR VANILLA CAKE
  2. Use cake flour
  3. You need baking powder
  4. Provide baking soda
  5. Get salt
  6. Get unsalted butter, at room temperature
  7. You need granulated sugar
  8. Provide large eggs
  9. Take vanilla extract
  10. Use milk, I used whole milk
  11. Provide my Whipped Chocolate Ganache Frosting and Filling recipe. You can find it either in my profile or in search by typing in the title
  12. Get FOR COCONUT CREAM FROSTING
  13. Prepare jello coconut cream instant pudding mix
  14. Take milk, I used 2%
  15. Take heavy whipping cream, cold
  16. Take vanilla extract
  17. Use coconut extract
  18. Prepare TO GARNISH
  19. Take sweetened shredded coconut
  20. Prepare sliced mounds bar, dark coconut candy bar
  21. Take colored sprinkles as needed
Steps to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:
  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

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