Easiest Way to Cook Tasty Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

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Hopefully the item concerning the tips for natural residing above provides and opens perception for mothers concerning the significance of natural living. Now's the time to come back to the vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting recipe that you've been waiting for. To make vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting you need 21 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to cook Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:

1. Take of FOR VANILLA CAKE.
2. You need of cake flour.
3. Take of baking powder.
4. Provide of baking soda.
5. Get of salt.
6. Take of unsalted butter, at room temperature.
7. Get of granulated sugar.
8. Use of large eggs.
9. Prepare of vanilla extract.
10. Get of milk, I used whole milk.
11. Use 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. Get of FOR COCONUT CREAM FROSTING.
13. Take of jello coconut cream instant pudding mix.
14. Get of milk, I used 2%.
15. Get of heavy whipping cream, cold.
16. Get of vanilla extract.
17. Provide of coconut extract.
18. Get of TO GARNISH.
19. You need of sweetened shredded coconut.
20. Take of sliced mounds bar, dark coconut candy bar.
21. Get 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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