Step-by-Step Guide to Make Award-winning Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

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We hope you got insight from reading it, now let's go back to vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting recipe. You can have vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting using 21 ingredients and 20 steps. Here is how you cook it.

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

Instructions 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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A vanilla cake filled with vanilla cream, raspberry jam and banana, then covered in a white chocolate frosting and pink marzipan. Sprinkle unflavored gelatin over; let Place cake on rack set in large rimmed baking sheet. Spread half of ganache over top and sides of Great flavor! My cake was higher on the sides and I had to shave off a bit to frost it, so I am going to. This was a dark chocolate cake with semi-sweet morsels mixed into the cake batter to give the gooey chocolatey taste.

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