Ready To Try This 6-Layer Coconut Cake?

Coconut Layer Cake courtesy of Martha Stewart.



  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 cups sifted cake flour, not self-rising, plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup superfine sugar
  • 4 large egg yolks, lightly beaten
  • 2/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Coconut Cream Filling
  • 11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
  • Seven-Minute Frosting

Get the complete recipe at the site.

2 Replies to “Ready To Try This 6-Layer Coconut Cake?”

  1. This sounds heavenly. I may end up making this for my grandma (my husband doesn't like the texture of coconut, and the only other person I know that likes it is my gran-gran) If I don't give the cake to someone else, I'll end up eating it all myself and my beach body plans will go down the toilet …

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