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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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You can thank Southern Living for this recipe. Ingredients:
3 cups flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 2/3 cups sugar |
1 cup shortening |
1/2 cup butter |
1 cup milk |
2 teaspoons coconut extract |
1 teaspoon vanilla extract |
5 large eggs |
1 (6 ounce) package frozen flaked coconut, thawed |
2 cups sugar |
1/4 cup all-purpose flour |
2 cups milk |
4 large eggs, lightly beaten |
2 (6 ounce) packages frozen flaked coconut, thawed |
2 teaspoons pure vanilla extract |
2 cups whipping cream |
1/4 cup powdered sugar |
toasted coconut, shavings |
1 1/2 cups butter, softened |
1/4 teaspoon salt |
2 teaspoons pure vanilla extract |
1/2 teaspoon almond extract |
3 (16 ounce) packages powdered sugar |
1 cup coconut milk |
toasted coconut, shavings |
Directions:
1. Cake: Beat together the first seveningredients at medium speed until mixed well.
2. Add the extracts and mix well.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in coconut.
5. Pour batter into 4 greased and floured 9-inch round cakepans.
6. Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool pans on a rack 10 minutes before removing.
8. Continue to cool on the rack until room temp is reached.
9. Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
10. You want it thick and bubbly.
11. Remove from heat.
12. Stir in coconut and vanilla-mix well and cool completely.
13. (makes 5&1/2 cups) Spread coconut filling between layers.
14. Beat whipping cream on high until foamy.
15. Gradually add powdered sugar, beating until soft peaaks form.
16. Spread on top and sides of cake.
17. Garnish with toasted coconut flakes.
18. OR.
19. Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
20. Add sugar alternately with coconut milk, beating until smooth.
21. Frost cake and garnish with toasted coconut.
22. (makes 9 cups).
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