Sunday, February 22, 2009

Coconut Cake



Makes 16 servings

Coconut Cake

1 cup butter, softened
2 cup sugar
4 large eggs
3 cup sifted self-rising flour
1 cup well-stirred canned coconut milk
1 tsp vanilla extract

Coconut Filling

3/4 cup sugar
1 cup sour cream
4 tbsp milk
1/2 cup sweetened flaked coconut plus 1/2 cup for sprinkling on cake (I use a lot more)

7-Minute Frosting

1.5 cup sugar
1/3 cup water
1/4 tsp cream of tartar or 1 tbsp light corn syrup
1/8 tsp salt
2 large egg whites
1.5 tsp vanilla extract

Preheat oven to 350º.  Grease and flour three 9 inch round cake pans.

Prepare Coconut Cake: In large bowl, with mixer on medium speed, beat butter until creamy. Add sugar and continue beating 6 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition.  Add flour and milk alternately to butter mixture, beginning and ending with flour.  Add vanilla and 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 several times to release air bubbles and produce more level cake layers.  Bake 25 to 30 minutes or until toothpick inserted in center of layers comes out clean.

While cake is baking, prepare Coconut Filling: In medium bowl, with spoon, stir together sugar, sour cream, milk, and 1/2 cup coconut until well blended.  

Cool layers on wire racks 10 minutes.  With small knife, loosen layers from sides of pans and invert onto work surface.  Using handle end of wooden spoon, poke holes in layers 1 inch apart, until each layer is poked all over.  Spread one-third of filling on each layer.  Place 1 layer on cake plate; top with second, then third layer.  (Hold stacked layers together with skewers to prevent cake from shifting.)  Cover and refrigerate 1 hour or up to 3 days to absorb filling.

When ready to assemble cake, prepare 7 minute frosting:  In top of double boiler, or in medium stainless steel bowl, with handheld mixer on high speed, beat sugar, water, cream of tartar, salt, and egg whites 1 minute.  Place double boiler top or bowl over 1 inch simmering water, making sure water does not touch bottom of double boiler top or bowl.  With mixer on high speed, beat until soft peaks form and temperature reaches 160º on instant-read thermometer, about 7 minutes.  Beat in vanilla.

Use frosting to frost top and side of cake.  Sprinkle cake with remaining coconut.

Per serving 495 calories, 6g protein, 72g carbohydrate, 21g fat, 1g fiber, 92mg cholesterol, 455mg sodium

3 comments:

The Mrs. and Mom said...

Is there any way to make it without coconut? ;) lol

Michelle said...

Yes, there is Pam. Substitute the coconut with MUSHROOMS! I know how much you would love that! lol

Mom and Larry said...

Oh my goodness, I could really dive into that cake, yummmmmmy. MUSHROOMS???????? YIKES,HAHAHAHA.