18 Exotic Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting delicious and easy to make.

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Prepare FOR VANILLA CAKE.
Provide cake flour.
You need baking powder.
Prepare baking soda.
Provide salt.
Provide unsalted butter, at room temperature.
Use granulated sugar.
Prepare large eggs.
You need to prepare vanilla extract.
You need to prepare 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.
You need to prepare FOR COCONUT CREAM FROSTING.
Provide jello coconut cream instant pudding mix.
You need to prepare milk, I used 2%.
Prepare heavy whipping cream, cold.
Provide vanilla extract.
You need coconut extract.
Provide TO GARNISH.
You need sweetened shredded coconut.
Provide sliced mounds bar, dark coconut candy bar.
You need to prepare colored sprinkles as needed.

Short Tips:

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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