Vanilla and Coconut Cream Layer Cake

Directions

• 1

  First preheat your oven to 325°F. Then generously grease various (three or four) round baking pans for the cake layers. Dust the molds with flour and remove any excess by hitting the back of the pan.
• 2

  Prepare the cake mixes according to the package instructions and divide the mixture evenly be-tween the baking pans.
• 3

  Bake as directed in the instructions. When ready, test each layer by inserting a toothpick. If the toothpick is clean when removed, the cake is ready.
• 4

  Let cool for 25 minutes over a wire rack. Remove the layers from the molds and continue to cool for another hour.
• 5

  To make the coconut cream filling, make sure the can of coconut milk is well chilled. You should leave it in the refrigerator for at least 8 hours or overnight.
• 6

  When ready, open the can of coconut milk. Take off the top layer of cream and save in a large bowl. When you reach water in the can you have removed all the cream (you will not need the water for this recipe.)
• 7

  Next, beat the cream for three to five minutes on high speed until light and spongy. Then add the sugar and vanilla.
• 8

  To prepare the cake, cut off the top of each layer–except for the smallest one–with a serrated knife to make a flat surface for stacking.
• 9

  First place one tablespoon of whipped cream over the serving dish where the cake will be placed, to prevent the base from moving. Set the largest layer in place with the 'cut side' on top.
• 10

  Using a spatula, distribute a portion of whipped cream over the top of the first layer, leaving the sides exposed. Follow with the second layer, 'cut side' down and cover the top with more cream. Continue this process with the rest of the layers, leaving the smallest, un-cut layer on top without cream. Decorate as desired with flowers or fresh fruit.