My Favorite Coconut Cake


I’m into baking right now, so I have tried a lot of recipes. Here’s on of my favorites from scratch or you can use store-bought cake mix and frosting. I’ve done both and they both turned out great.

Ingredients
Cake:

* Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows

Filling:

* 3/4 cup sugar
* 1 cup sour cream
* 4 tablespoons milk
* 1/2 cup flaked, sweetened coconut

Frosting:

* 1 recipe 7-minute Frosting
* Flaked, sweetened coconut, for sprinkling

Directions

Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to stay in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes about 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).

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with more coconut.

Yield: 1 (3-layer) cake

Preparation time: 30 minutes

Cooking time: 25 minutes

Ease of preparation: Easy

Basic 1-2-3-4 Cake:

* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract

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 batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Yield: 3 layer cakes

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Ease of preparation: Easy

7-Minute 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

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.

Yield: Frosting for 1 layer cake or about 8 to 12 cup cakes

Preparation time: 5 minutes

Cooking time: 7 minutes

Ease of preparation: easy

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3 Comments (+add yours?)

  1. Rufus' Food and Spirit Guide
    Mar 23, 2011 @ 23:16:47

    Looks beautiful. I bet the sour cream really makes the cake.

    Like

    Reply

    • mdbhayes
      Mar 23, 2011 @ 23:21:47

      It does, It takes the cake to a whole new level. the sour cream makes it so moist, most coconut cakes that I have tried tend to be on the dry side but not this one.

      Like

      Reply

  2. Marian
    Mar 30, 2011 @ 05:53:15

    I have not had coconut cake in a minute! I miss it, I am tempted to bake one this weekend now.
    xoxo
    Marian.

    Like

    Reply

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