Recipe: Perfect 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.

You can cook Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting using 21 ingredients and 20 steps. Here is how you achieve it.

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

1. You need of FOR VANILLA CAKE.
2. Prepare 3 cups of cake flour.
3. You need 1 tablespoon of baking powder.
4. Prepare 1/4 teaspoon of baking soda.
5. You need 1/2 teaspoon of salt.
6. You need 1 2/3 cup of unsalted butter, at room temperature.
7. You need 1 1/2 cups of granulated sugar.
8. Prepare 4 of large eggs.
9. You need 2 teaspoons of vanilla extract.
10. Prepare 2/3 cup of milk, I used whole milk.
11. Prepare 1 recipe of 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. You need of FOR COCONUT CREAM FROSTING.
13. You need 1 box (3 ounce) of jello coconut cream instant pudding mix.
14. You need 3/4 cup of milk, I used 2%.
15. It's 1 1/4 cup of heavy whipping cream, cold.
16. You need 1 teaspoon of vanilla extract.
17. Prepare 1/2 teaspoon of coconut extract.
18. It's of TO GARNISH.
19. Prepare 1/2 cup of sweetened shredded coconut.
20. Prepare of sliced mounds bar, dark coconut candy bar.
21. You need of colored sprinkles as needed.

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

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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