Coconut Cream Cake Recipe

How to make it

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• Preheat oven to 350 degrees. Grease and flour 4 (9 inch ) cake pans.
• In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in sour cream, coconut milk, vanilla, and coconut extract until combined.
• In a large bowl, sift together flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating until combined. Stir in coconut. Poor batter evenly into prepared pans, and bake 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Let cook in pans for 10 minutes.
• Remove cakes from pans and let cool completely on a wire rack. Spread one-third of Coconut Cream Filling between each layer. Frost top and sides of cake with Fluffy Meringue Frosting. Garnish with toasted sweetened flaked coconut and fresh strawberries, if desired.
• Coconut Cream Filling
• (makes about 3 1/2 cups)
• 2 (3.4 oz) packages coconut flavored instant pudding mix
• 1 1/2 cups milk
• 1 3/4 cups heavy whipping cream
• 1 cup confectioners' sugar
• 1 tsp coconut extract
• 1 tsp. vanilla extract
• In a large bowl, combine all ingredients. Beat a medium speed with an electric mixer until thickened, about 3 minutes. Cover and chill.
• Fluffy Meringue Frosting (makes 5 cups)
• 6 eggs whites
• 2 cups sugar
• 3/4 cup water
• In a large bowl, beat egg whites at medium-high speed with an electric mixer until stiff peaks form; set aside.
• In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat, and boil until mixture reaches 248 degrees on a candy thermometer. With mixer running, pour sugar syrup very slowly over beaten egg whites. Continue beating mixture until it reaches room temperature and is a spreadable consistency.
• Use frosting immediately.