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Composition Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:

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

Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting making:

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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