Recipe

Southern-style Coconut Recipe

Add Step-by-Step Photos	Sandygalesmith / All my dishes 4 months, 1 week ago I know that there are alot of people that LOVES Cocoonut.I found this recipe in the Deen Bros. Cookbook. Prep:6m Cook:20m Servings:12	Sandygalesm
	simple

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Ingredients

Cake:

1 18 1/4-ounce package vanilla cake mix

1 1/2 cups milk

Coconut Filling:

1 cup heavy cream

2 cups sour cream

2 cups confectioners' (powdered) sugar

1 teaspoon vanilla

3 cups shredded sweetened coconut

7-Minute Frosting:

1 1/2 cups granulated sugar

2 egg whites

1/3 cup cold water

2 teaspoons light corn syrup

Pinch salt

1 teaspoon vanilla

Shredded fresh coconut toasted, for decorating (about 1/2 cup)

Directions

Preheat oven to 350o F.Prepare the cake mix according to package directions.Substituting the milk for water.Divide cake batter among three greased 9-inch round cake pans.Bake for 20 to 25 minutes or until golden.Let cool in pans for 10 minutes.Remove cakes from pans; cool completely on a wire rack.

While the cakes cool, prepare the filling.Whip the heavy cream until stiff peaks form (tips stand straight).Fold in the sour cream, then gradually fold in the confectioners' sugar.Stir in the vanilla.Fold in the sweetened coconut.

Using a serrated knife, split each cake in half horizontally.Spread the filling over the layers, stacking all the layers.Place the cake in an airtight container or cover tightly with plastic wrap.Refrigerate overnight or up to three days before frosting.

Whenyou are ready to frost the cake, make the frosting.In the top of a double boiler or in a metal bowl, combine the granulated sugar, egg whites,water, corn syrup, and salt, beat for 1 minute with anelectric hand mixer.Place the pot or bowl over (not in) a pot of boiling water. Cook, beating constantly with mixer, about 7 minutes or until the frosting becomes fluffy and stiff peaks form (tips stand straight). Remove the pot from the boiling wwater.Add the vanilla: continue beating for 1 to 2 minutes more until barely warm.Frost the top and sides of the cake.Sprinkle the cake with additional coconut.

Makes 12 to 16 servings

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