Four Layer Chocolate Coconut Cake

Why a Four Layer Chocolate Coconut Cake?

It is your turn to bring dessert for your family or friends get together?   What to bring? What to bring?  Do you have an old standby that everyone has tried already?  Do you have a big family like mine and one cake is not enough for everyone to enjoy a piece.  No one wants to be Milton and miss out on a piece of cake!  This 4 layer (2 cake) recipe is sure to please everyone’s taste buds.  Enjoy!

Cake Directions

Start off by preheating the oven to 350 degrees.  Follow the directions on your cake boxes for making the cakes and baking times according to the size of your round cake pans.

Make the first cake and divide the batter between two round cake pans and place in oven to bake.  When a toothpick inserted in center of cake comes out clean remove cakes from the oven and let cakes cool in pan for 10 minutes.  When 10 minutes are up remove cakes from pan and let stand on cooling rack until completely cooled before decorating.  Minimum cooling time approximately 2 hours.

Make the second cake and follow the above instructions for the first cake.

Prepping the Cake for Decorating

The cakes are all cooled you now need to level the top of each of the four cakes with a Serrated Edge Knife.  You want the cakes to sit level on top of each other. It is helpful to test each of the four cakes for level before you start decorating.

Place two pieces of parchment or wax paper on the bottom of each side of the cake plate.  (See video).  Make sure to have it so that you will be able to remove the paper from the under the cake once cake has been completed. The parchment will catch the falling coconut when decorating.

Start with the German Chocolate cake.  Brush off the crumbs and flip over and place the cut side down on the cake plate or stand with bottom up.  

Completing the First Cake Level

Using the butter knife place buttercream icing on edge of cake on top and work down along the side of the cake.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake. 

Use a spoon to stir the Coconut Pecan Icing in the tub to make it easier to spread.  Place approximately one cup of icing on top of the cake and using a knife make sure the icing is spread out level, add more if needed to level out the icing on top of the cake.

Completing the Second Cake Level

Next position a white coconut cake on top of the icing.  Use the butter knife to place the buttercream icing on edge of cake on top and work down along the side of the cake. You will connect up to the other buttercream icing so level out the icing on the side with your knife.  If you come across any gaps between layers fill them in with the buttercream icing.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake. 

Use a spoon to stir the Raspberry Preserves in the bottle to make it easier to spread.  Place approximately one cup of preserves on top of the cake and using a knife make sure to spread it out level, add more preserves if needed to level out the preserves on top of cake.

Completing the Third Cake Level

Next position a chocolate cake on top of the preserves.  Use the butter knife to place the buttercream icing on edge of cake on top and work down along the side of the cake.  You will connect up to the other buttercream icing so level out the side with your knife.  If you come across any gaps between layers fill in with the buttercream icing.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake. 

Use a spoon to stir the Coconut Pecan Icing in the tub to make it easier to spread.  Place approximately one cup of icing on top of the cake and using a knife make sure the icing is spread out level, add more icing if needed to level out the icing on top of the cake.

Completing the Fourth Cake Level

Next position a white coconut cake on top of the icing.  Using the butter knife to place the buttercream icing on edge of cake on top and work down along the side of the cake.  You will connect up to the other buttercream icing so level out the side with your knife.  If you come across any gaps between layers fill in with the buttercream icing.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake. 

Use a spoon to stir the Raspberry Preserves in the bottle to make it easier to spread.  Place approximately one cup of preserves on top of the cake and using a knife make sure to spread preserves level, add more preserves if needed to level out the preserves on top of cake.

Check and make sure you have no holes in the buttercream icing on the side of your cake.  If there is unevenness or gaps fill in with the buttercream icing and smooth it out.

Covering Cake in Coconut

Pour coconut into a measure cup for ease of use. Start at the top of the cake and apply coconut to the rim of the cake and work your way down.  Spin the cake and do the next section until you are all away around the cake.  If coconut piles up on the plate you can pick it up and re-apply it to the next section of cake. 

For a finished look I applied a ring of icing around the edge between the coconut and preserves.  Take the can of white icing and shake it and screw on the star tip. In the shape of an “e” you will apply the icing (see video).  When you get to the bottom of your “e” let up on the pressure and you will be able to stop and start the next “e”.  You can use the color of icing that would look good against your preserves and the theme of your occasion.

Once the whole cake has been covered in coconut you can pull the parchment out from under the cake.  Your plate should be clean.  If not, you can brush the left over coconut off plate into your hand and throw away.

Your cake is now done. Enjoy!

FOUR LAYER CHOCOLATE COCONUT CAKE

Recipe by theresa@theresamroe.com Course: dessert

Servings depend on slice size

16

servings

Prep time for each Cake

10

minutes

Cooking time for each cake

30

minutes

Cooling time for each cake

2

hours 

Decorating Cake

30

Minutes

Ingredients

• 1 Box Betty Crocker Vanilla Cake Mix*

• 1 Box Betty Crocker German Chocolate Cake Mix*

• 2 Tubs Betty Crocker Butter Cream Icing**

• 1 Tub Betty Crocker Coconut Pecan Icing

• 1 Can White – Betty Crocker Cake Icing in can with tips

• 1 16 0z. Bottle Raspberry Seedless Preserves

• 1 14 oz. Bag Sweetened Flaked Coconut

• 1/4 tsp. Coconut Flavoring***

• 6 Grade A Large Eggs

• 2 + 1/4 Cups Water

• 1 Cup Vegetable Oil

• — — Non-Stick Spray for Baking. I used Bak-Klene ZT this time but I have also used Pam for baking with good results.

Directions

• Preheat oven to 350 degrees.
• Follow the directions on your cake box for making the cake and baking times according to the size of your round cake pans.
• When toothpick inserted in center of cake comes out clean remove cakes from the oven and let cake cool in pan for 10 minutes.
• When 10 minutes are up remove cake from pan and let stand on cooling rack until completely cooled before decorating.  Minimum cooling time approximately 2 hours****
• Level the top of each of the four cakes with a Serrated Edge Knife.  You want the cakes to sit level on top of each other.  Test each one before starting your assembly.
• Place a two pieces of parchment or wax paper on the bottom of each side of the cake plate.  (See video).  Make sure to have it so that you will be able to remove it from the bottom of the cake once cake is completed.  The parchment will catch the falling coconut when decorating.
• Start with the German Chocolate cake.  Brush off the crumbs and flip over and place the cut side down on the cake plate or stand with bottom up.  
• Using the butter knife place buttercream icing on edge of cake on top and work down along the side of the cake.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake.
• Use a spoon to stir the Coconut Pecan Icing in the tub to make it easier to spread.  Place approximately one cup of icing on top of the cake and using a knife make sure the icing is spread out level, add more if needed to level out the icing on top of the cake.
• Next position a white coconut cake on top of the icing.  Use the butter knife to place the buttercream icing on edge of cake on top and work down along the side of the cake. You will connect up to the other buttercream icing so level out the icing on the side with your knife.  If you come across any gaps between layers fill them in with the buttercream icing.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake. 
• Use a spoon to stir the Raspberry Preserves in the bottle to make it easier to spread.  Place approximately one cup of preserves on top of the cake and using a knife make sure to spread it out level, add more preserves if needed to level out the preserves on top of cake.
• Next position a chocolate cake on top of the preserves.  Use the butter knife to place the buttercream icing on edge of cake on top and work down along the side of the cake.  You will connect up to the other buttercream icing so level out the side with your knife.  If you come across any gaps between layers fill in with the buttercream icing.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake. 
• Use a spoon to stir the Coconut Pecan Icing in the tub to make it easier to spread.  Place approximately one cup of icing on top of the cake and using a knife make sure the icing is spread out level, add more icing if needed to level out the icing on top of the cake.
• Next position a white coconut cake on top of the icing.  Using the butter knife to place the buttercream icing on edge of cake on top and work down along the side of the cake.  You will connect up to the other buttercream icing so level out the side with your knife.  If you come across any gaps between layers fill in with the buttercream icing.  You want to end up with about a 1 inch round of icing on top of the cake.  This will keep the filling from spreading out over the edge of the cake. 
• Use a spoon to stir the Raspberry Preserves in the bottle to make it easier to spread.  Place approximately one cup of preserves on top of the cake and using a knife make sure to spread preserves level, add more preserves if needed to level out the preserves on top of cake.
• Check and make sure you have no holes in the buttercream icing on the side of your cake.  If there is unevenness or gaps fill in with the buttercream icing and smooth it out.
• Pour coconut into a measure cup for ease of use. Start at the top of the cake and apply coconut to the rim of the cake and work your way down.  Spin the cake and do the next section until you are all away around the cake.  If coconut piles up on the plate you can pick it up and re-apply it to the next section of cake. 
• For a finished look I applied a ring of icing around the edge between the coconut and preserves.  Take the can of icing and shake it and screw on the star tip.
• In the shape of an “e” you will apply the icing (see video).  When you get to the bottom of your “e” let up on the pressure and you will be able to stop and start the next “e”.  You can use the color of icing that would look good against your preserves and the theme of your occasion.
• Once the whole cake has been covered in coconut you can pull the parchment out from under the cake and throw it away.  Your plate should be clean.  If not, you can brush the left over coconut off plate into your hand and throw away.
• Your cake is now done. Enjoy!

TIPS

• *You can substitute your favorite brand of cake mix.  Make sure you have a German Chocolate Cake and a Vanilla Cake.
• **You can substitute your favorite white vanilla icing for butter cream.  This will give your cake an overall white appearance.  You will not use the whole 2^nd tub of icing.  Left over icing can be frozen for later use.
• ***Coconut Flavoring is used in the white vanilla cake.  I used ¼ tsp. of my flavoring which happens to have a strong flavor with using a little amount.  If your flavoring is not strong you may need to add more to mix.  If you decide to not use the flavoring your cake will still be delicious.
• ****Cakes can be cooked and cooled a day in advance of decorating.  I wrap the cooled cakes in tinfoil and set on counter until the next day for decorating. 
• Kitchen Scale is optional.  You can use a ½ cup measuring cup to divide up the cake batter to make even cakes.