15 servings
YouTube instructional video is at the bottom
What you’ll need
Cake flour or All-purpose flour
Sugar
Baking powder
Salt
2 Pounds Unsalted butter (Room temp)
7 Large eggs (Room temp)
8 ounces Sour Cream (Room temp)
Whole milk (Room temp)
Vanilla Extract
Imitation Butter extract (Optional)
Almond extract (Optional)
Coconut extract (Optional)
Confectioners sugar
14 ounces sweetened coconut
Cream of tartar
Tools you’ll need
Baker’s Joy non-stick baking spray
Two 9 inch round baking pans
Disposable piping bag with the tip cut off
Cake flour sifter
Small metal bowl
Spatula
Thermometer
Hand or Stand mixer
Making the white cake
Step 1- Sift 2 1/2 Cups cake flour or All purpose flour, 2 teaspoons baking powder, and 1/4 teaspoons salt into a mediums sized bowl. Stir all ingredients together.
Step 2- Add 2 sticks unsalted butter (Room temp) and 2 cups of sugar into a stand mixer bowl with paddle attachment. Mix on high speed for 4 minutes. Scrape bowl sides of bowl during the mixing process.
Step 3-Add 3 large eggs (Room temp) one at a time while mixing on a medium low speed. Scrape down sides of mixing bowl.
Step 4- In a separate bowl add 2/3 cup whole milk (Room temp) 2/3 cup sour cream (Room temp) 2 teaspoons vanilla extract, 2 teaspoon Imitation butter extract, and 1/4 teaspoon almond extract. Stir all ingredients together.
Alternating the Milk/Sour cream mixture with the All purpose flour mixture.
Step 5-Add 1 cup cake flour mixture and 1/2 cup Milk/Sour cream mixture. Mix on a medium speed until combined.
Step 6-Add 1 cup cake flour mixture and 1/2 cup Milk/Sour cream mixture. Mix on a medium speed until combined.
Step 7- Add 1/2 cup cake flour mixture and 1/3 cup Milk/Sour cream mixture. Mix on a medium speed until combined.
Baking the cake
Preheat oven to 325 degrees
Step 8-Spray two 9-inch round baking pans with non-stick baking spray. Add Prepared white cake batter into baking pans and spread the batter around each baking pan as evenly as possible. To make the batter more even, shake your pans slightly.
Step 9- Place into a preheated 325-degree oven for 35 minutes. Once done remove cakes out of oven. Toothpick inserted into each layer of cake should come out clean. Let cake layers cool completely.
Making the simple Syrup
Note- This simple syrup will be used to add onto your cake layers.
Preheat fire to medium high heat
Step 10- Add 1/2 Cup of water and 1/2 cup sugar into a small pot and stir. Let simmer for 4 minutes or until mixture resembles a syrup texture. Turn fire off.
Step 11- Add 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut extract (optional) and 1/4 teaspoon almond extract (Optional). Stir all ingredients together. Let cool completely.
Making the Meringue (Double Boiler Method)
Step 12- Separate 4 egg whites from 4 egg yolks. Place egg whites into one bowl and egg yolks into separate bowl. Note- You can use the egg yolks to make Vanilla ice cream or vanilla custard to make banana pudding.
Step 13- Add 2 cups water into a small pot and let come to a simmer. Add a small metal bowl on top of the small pot.
Step 14- Add 4 egg whites and 1 cup sugar. Stir with a rubber spatula for 2 minutes or until temperature of the egg whites reaches 120 degrees. Remove metal bowl from top of pot and place onto a damp dish towel.
Step 15- Add 1 teaspoon Cream of tartar, 2 teaspoons vanilla extract, 1 teaspoon butter extract (optional), and 1/4 teaspoon almond extract (Optional). Stir all ingredients together. Let egg white mixture cool completely.
Use a hand or stand mixer with whisk attachment
Step 16- Add cooled egg white mixture into mixing bowl. Mix on high speed for 4 minutes or until mixture reaches stiff peaks.
Making the Swiss buttercream
Use a hand or stand mixer with paddle attachment
Make sure butter is at room temperature but still stiff
Step 17- Add- 1 Stick unsalted butter (Room temp) and 1 cup confectioners sugar. Mix on a medium speed until combined.
Step 18- Add- 1 Stick unsalted butter (Room temp) and 1 cup confectioners’ sugar. Mix on a medium speed until combined.
Step 19- Add- 1 Stick unsalted butter (Room temp) and 1 cup confectioners’ sugar. Mix on a medium speed until combined.
Step 20- Add- 1 Stick unsalted butter (Room temp) and 1 cup confectioners’ sugar. Mix on a medium speed until combined. Once all ingredients have been combined turn mixer up to highest setting. Mix on high speed for 4 minutes or until the frosting thickens.
Swiss Buttercream troubleshoot- If frosting appears to be runny and won’t thicken you can add an extra stick of unsalted butter (Room temp) or place buttercream into freezer or fridge for 15 minutes. Once done remove frosting from fridge and mix on high speed for 4 minutes or until frosting thickens.
Step 21-Cut dome off the top of both cake layers. Poke holes into the bottom portion of each cake layer. Brush both cake layers generously with simple syrup. Set aside.
Step 22- Add 3 cups Swiss buttercream and 1 cup sweetened coconut. Stir all ingredients together. Add butter cream into disposable piping bag.
Step 23- Pipe all of the buttercream onto the first cake layer. Smooth out the buttercream with a spatula as evenly as possible. Place second layer of cake on to the top of the bottom layer of cake.
Step 24- Apply a very thin coat of Swiss buttercream on to the top and sides of the cake. Place into fridge or freezer for 30 minutes.
Step 25- Add 4 cups of Swiss buttercream frosting on to the top layer of cake. Spread frosting around the top layer and sides of cake as evenly as possible. Once done smooth out the frosting with a spatula.
Step 26- Generously add the sweetened coconut on to the top and sides of the cake. Take your hand and lightly press down on to the top and sides of the cake.
Note- For best results serve the next day after frosting. Keep cake in a cake container. It can store for 4 days at room temperature or more than a week in the fridge. Enjoy!
YouTube instructional video
