06/29/2016
Good!
Homemade Coconut Cake
Recipes with Like Mother Like Daughter
CAKE
1 cup butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
FILLING
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup sweetened flaked coconut
FROSTING
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
GARNISH
shredded coconut (optional)
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition.
Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide the batter among the 3 prepared cake pans. Bake for 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans and cool completely on the wire racks.
While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round, letting the filling fall into the holes you have poked. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.
(As I stack layers together, I stick them with toothpicks to prevent cake from shifting).
To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
Cover loosely and refrigerate for three days (if you can stand it that long!).
courtesy of food. com
