Coconut Cake and More Snow

Made something today that makes me wonder if the aliens had taken me.  Coconut in any form is yucky and I was so out of my comfort zone.  However, Daughter #2 wanted a coconut cake for her birthday and let’s face it …..we will do just about anything for our kids.  So I told her that as soon as I got back I would get started.  Today was windy and snowy…just a white kind of day to make a white cake.  In fact, I made two batches.  One in cupcake form.

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I used Paula Deen’s Jamie’s Coconut cake for the cake, filling and frosting.  I will have to let you know how it tastes later.  I did sample the batter for the cake.  I must admit that I was a bit disappointed.  It didn’t taste coconutty, even though it did have coconut milk in it.  I think that if I make it again, I would use regular milk and use coconut extract.  The rest of  it will have to wait for the critique from a coconut eater.  If you decide to make cupcakes, only fill the cups half full instead of the normal 2/3’s.  Otherwise you will have the mess I did on my first batch.  Sorry… too pissed to take a pic.  Here’s the recipe.

Cake:

  • 2 sticks butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract

Filling:

  • 3/4 cup sugar
  • 1 cup sour cream
  • 4 tablespoons milk
  • 1/2 cup flaked sweetened coconut

7-Minute Frosting:

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons pure vanilla extract
  • 2 to 3 cups flaked sweetened coconut

Directions

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 coconut 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. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook’s Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

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. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut

I will keep you informed

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