Jamie Deens Coconut Cake
From cardinal54 15 years agoIngredients
- Cake: shopping list
- Basic 1-2-3-4 cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows shopping list
- Basic 1-2-3-4 Cake: shopping list
- 1 cup (2 sticks) butter, at room temperature shopping list
- 2 cups sugar shopping list
- 4 eggs shopping list
- 3 cups sifted self-rising flour shopping list
- 1 cup milk shopping list
- 1 teaspoon pure vanilla extract shopping list
- Filling shopping list
- 3/4 cup sugar shopping list
- 1 cup sour cream shopping list
- 4 tablespoons milk shopping list
- 1/2 cup flaked, sweetened coconut shopping list
- frosting shopping list
- 7-minute frosting shopping list
- 1 1/2 cups sugar shopping list
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup shopping list
- 1/8 teaspoon salt shopping list
- 1/3 cup water shopping list
- 2 egg whites shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
- Flaked, sweetened coconut, for sprinkling shopping list
How to make it
- Basic 1-2-3-4 Cake:
- 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.
- Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill.
- While cake is baking, prepare filling.
- Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
- 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).
- 7-Minute Frosting:
- 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.
- Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
The Rating
Reviewed by 2 people-
high5 another great one thanks
momo_55grandma in Mountianview loved it
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