Recipe

Coconut Cream Cake Recipe

	Mamalou / All my dishes 1 year, 2 months ago From Paula Deen's Christmas Magazine, 2007 My sister actually made this recipe last Christmas. It was beautiful and delicious! Prep:60m Cook:25m Servings:12	Mamalou
	coconut creamy delicious

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rosemarybl

minitindel

gourmetana

Ingredients

1 1/2 cups unsalted butter, softened

2 cups sugar

8 eggs yolks

1 1/3 cups sour cream

2/3 cup coconut milk

1 tsp vanilla extract

1 tsp coconut extract

4 cups cake flour

1 tsp baking powder

1 tsp. baking soda

1/2 tsp salt

2 cups sweetened flaked coconut

1 recipe coconut Cream Filling (recipe follows)

1 recipe Fluffy Meringue Frosting (Recipe follows)

Garnish: Toasted sweetened Flaked Coconut, fresh strawberries

Directions

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.

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