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You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit 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 achieve that.

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

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

Steps 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

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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