Ok, so, if anyone ever makes you a coconut cake… BE GRATEFUL! These things are tough! At least the frosting part. Before you make this let me warn you: YOU HAVE TO HOLD THE MIXER FOR 8 MINUTES STRAIGHT. Some of you might be thinking, Dang, she’s a wimp. Try it. That’s what I thought. It’s delicious though and if you are a coconut lover, this is right down your alley! So go ahead, give it a whirl!
2 sticks butter, room temperature
2 c. sugar
3 c. self-rising flour, sifted
1 c. coconut milk
1 tsp. vanilla
Preheat oven to 350 degrees.
Grease and flour 2, 8″ cake pans.
Cream butter until fluffy. Add sugar. Beat in eggs one at a time and mix for about 4 minutes. Add flour and milk, alternately. Add vanilla.
Divide batter equally into your 2 pans. Bake for 35-40 minutes or until toothpick inserted comes out clean. Let cake cool for 30 minutes before icing.
Cake Filling Ingredients:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Stir together all ingredients until combined well. After cake has cooled, remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
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
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld 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.
Source: Food Network/ Paula Deen