Coconut Cake
From jb4 16 years ago
- 45 minutes to make
- Serves 12
I got this recipe from a recipe God. He was able to get it and give it to me. You must love coconut if you want to try this cake. It takes a couple of days for it to come together, but when it does it is just amazing. Read more I double up on the filling. You kind of have to when you cut the layers all in half. See less
Ingredients
- Filling shopping list
- 2 tablespoons cornstarch shopping list
- 2 tablespoons water shopping list
- 1 teaspoon vanilla extract shopping list
- 1 1/4 cups whipping cream shopping list
- 1/2 cup sugar shopping list
- 1/2 cup unsalted butter shopping list
- 2 1/4 cups sweetened flaked coconut shopping list
- 1/4 cup sour cream shopping list
- cake shopping list
- 3 1/2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 2 1/4 cups sugar shopping list
- 1 1/2 cups unsalted butter, room temperature shopping list
- 5 large eggs shopping list
- 1 1/3 cups whipping cream shopping list
- 1 tablespoon vanilla extract shopping list
- frosting shopping list
- 2 (8 ounce) packages cream cheese, room temperature shopping list
- 1/2 cup unsalted butter, room temperature shopping list
- 2 cups powdered sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 4 cups sweetened flaked coconut, toasted shopping list
How to make it
- For filling:
- Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
- Bring cream, sugar, and butter to boil in heavy medium saucepan.
- Add cornstarch mixture and bring to boil.
- Remove from heat and stir in coconut.
- Cool completely.
- Mix in sour cream.
- Cover and refrigerate overnight.
- For cake:
- Preheat oven to 325°F.
- Butter and flour three 9-inch round cake pans.
- Whisk flour, baking powder and salt in large bowl to blend.
- Using electric mixer, beat sugar and butter in another large bowl to blend.
- Add eggs 1 at a time, beating well after each addition.
- Beat in cream and vanilla.
- Stir flour mixture into butter mixture.
- Divide batter equally among pans.
- Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
- Cool completely.
- For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
- Beat in powdered sugar and vanilla extract.
- Place 1 cake layer on cake plate.
- Top with half of filling.
- Place second cake layer atop filling.
- Top with remaining filling.
- Place third cake layer atop filling.
- Spread frosting over top and sides of cake.
- Pat toasted coconut over top and sides of cake, pressing gently to adhere.
- (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
The Rating
Reviewed by 3 people-
this looks fantastic! Great job!
jett2whit
in Union City loved it
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Do you deliver?
Great cake, I love coconut and I can spare a couple of days for this beauty.
Michael
trigger
in loved it
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Too Awesome!!!!
cherihannah
in Shickshinny loved it
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