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Whole grain meals are an excellent choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. Eating on the run can be much healthier with whole fiber chips and crackers. Whole grains are always better than processed grains present in white bread.
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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. To cook vanilla layer cake with whipped chocolate ganache filling and whipped coconut cream frosting you need 21 ingredients and 20 steps. Here is how you do it.
The ingredients needed to prepare Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:
- Prepare FOR VANILLA CAKE
- Use cake flour
- You need baking powder
- You need baking soda
- Take salt
- Get unsalted butter, at room temperature
- Get granulated sugar
- Prepare large eggs
- Prepare vanilla extract
- Take milk, I used whole milk
- You need my Whipped Chocolate Ganache Frosting and Filling recipe. You can find it either in my profile or in search by typing in the title
- Prepare FOR COCONUT CREAM FROSTING
- Provide jello coconut cream instant pudding mix
- Get milk, I used 2%
- Provide heavy whipping cream, cold
- You need vanilla extract
- Prepare coconut extract
- Prepare TO GARNISH
- Get sweetened shredded coconut
- Provide sliced mounds bar, dark coconut candy bar
- You need colored sprinkles as needed
Instructions to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:
- Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
- In a bowl whisk together, flour, baking soda and salt
- 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
- Divide batter into prepared pans and bake about 14 to 16 minutes until a toothpick comes out just clean
- Cool 10 minutues in pans on rack before removing to cool completely
- HAVE CHOCOLATE GANACH FILLING COLD AND WHIP IT UNTIL FLUFFY RIGHT BEFORE ASSEMBLING CAKE
- MAKE WHIPPED COCONUT CREAM FROSTING
- Beat cream until it holds soft peaks, add sugar, vanilla and coconut extracts, put it in the refrigerator while preparing pudding
- Working quickly whisk pudding and milk until combined
- Fold this mixture into the whipped cream until completely blended
- ASSEMBLE CAKE
- Place one layer bottom up on serving plate
- Frost with some whipped chocolate ganach
- Top with second layer of cake, bottom up
- Frost with more whipped chocolate filling
- Add enother layer of cake bottom up
- Frost entire cake with Coconut Cream Frosting
- 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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