Coconut cake uses a basic cake combination of beaten butter, sugar, eggs and flour but adds coconut milk and vanilla to the batter. After baking, the cake is filled with a mixture of sour cream, milk and coconut flakes and frosted with a heated mixture of sugar, cream of tartar, salt, water, egg whites and vanilla.Continue Reading
This recipe yields between 16 and 20 servings.
Prep Time: 45 min.
Cook Time: 1 hr.
Ready In: 1 hr. 55 min.
Heat the oven to 350 F, and prepare three 9-inch cake pans by greasing and flouring. Beat the butter to a creamy, fluffy consistency, and cream with 2 cups of the sugar for up to 8 minutes. One by one, beat in the eggs to combine thoroughly. Alternately beat in the flour and coconut milk, ensuring the flour is added first and last. Finally beat 1 teaspoon of the vanilla extract into the batter and pour it into the pans. Drop each from a height of 4 inches to level and release air bubbles, and bake for up to 30 minutes. Cool in pans for up to 10 minutes, and transfer to wire racks to cool completely.
In a bowl, thoroughly combine 3/4 cup of sugar with the sour cream, milk and 1/2 cup of the flaked coconut. Place one of the cake layers onto a cake stand and poke the whole surface with holes, using the handle end of a wooden spoon and spaced about an inch apart. Spread a third of the filling onto the surface and repeat the process with the other two layers.
Add the remaining sugar, along with the egg whites, cream of tartar, salt and water to the top of a double boiler and beat for 1 minute with a handheld electric mixer. Place over boiling water and continue to beat for 7 minutes, adding the remaining vanilla extract towards the end. Frost the entire cake and sprinkle with the remaining coconut.