‘The Pioneer Woman’ Ree Drummond’s Coconut Layer Cake Is Perfect for the Summer
Watching the Food Network inspires home chefs as they imagine the smell and taste of the recipes they see their favorite stars preparing. With the vision of fresh baked goods and mouthwatering dishes, many Food Network fans head to their own kitchens to try and imitate the TV-approved dishes and desserts.
One fan-favorite star for comfort dishes and southern cooking is Ree Drummond. Better known as The Pioneer Woman, Drummond has a huge following and has been delighting fans’ taste buds years before her first appearance on the Food Network in 2011. She shared her coconut layer cake recipe just in time for summer cookouts, so coconut lovers everywhere can rejoice.
Ree Drummond’s rise to Food Network stardom
As a stay-at-home mom, Drummond decided to share her life and recipes on her blog, The Pioneer Woman, in 2006. Her recipes quickly became fan favorites.
Capitalizing on the blog’s success, she began appearing on the Food Network in 2011.
Since then, The Pioneer Woman continues to be a widely watched show on the network. In addition to her Food Network fame, she has written numerous cookbooks and has her own home goods product line.
Her coconut layer cake makes the perfect summer treat
As the temperatures heat up outside, people search for sweet and refreshing treats to beat the heat. Living on an Oklahoma ranch, Drummond is no stranger to the dogs’ day of summer and has the perfect cake recipe to take you to a tropical paradise with one bite.
Drummond’s coconut layer cake will have coconut fans raving and could make the perfect dessert to bring to your summer cookouts this year. You are only five steps away from baking the best coconut layer cake with “the delicious flavor of coconut in every single bite of this dessert,” according to the recipe on The Pioneer Woman’s blog.
If you are an avid baker, you probably have the majority of ingredients in your pantry and fridge already to whip up the flavorful cake and frosting, such as all-purpose flour, cake flour, coconut extract, vanilla extract, butter, eggs, and milk. You can whisk together all the cake batter ingredients found on Drummond’s post to equally divide among the pans. In 40-45 minutes, your cakes should be golden brown around the edges and ready for cooling while you prepare the frosting for the ultimate coconut flavor with each bite.
Be sure to let the cakes cool completely before frosting by turning them out of the pans about 15 minutes after removing them from the oven. For level layers, you may need to use a “long serrated knife” to trim the tops of the three cakes.
Use frosting for the first and second layers, and then spread the remaining frosting over the top of the last layer and sides of the cake. Finish the cake’s appearance by pressing shredded coconut into the sides of the cake.
Other summer cakes from ‘The Pioneer Woman’
From a traditional Fourth of July flag cake to a blackberry icebox cake, Drummond has numerous recipes for the ultimate summer desserts that will delight even the pickiest eaters but don’t expect anything with bananas.
If cake is not your go-to treat, maybe you scream for ice cream? Drummond’s flavorful homemade ice cream recipes make the ideal summer treat or nice pairing with one of your favorite cake recipes.
Her vanilla bean ice cream with hot fudge sauce is sure to have you dreaming of lazy summer afternoons sitting on the front porch. Pair that with the delicious coconut layer cake to forget about the summer heat for a few moments.
