- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted flour
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/ 2 cups sweetened coconut flakes
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
- The coconut flock (optional)
Preheat the oven to 350 degrees F. Butter and flour three (9-inch) cake pans.
Using an electric mixer, beat the butter until fluffy. Add the sugar and continue beating for 6-8 minutes. Add the eggs one at a time, beating well after each addition.Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide the batter evenly between the prepared pans. Level the dough in each pan by holding the pan 3 to 4 inches above the work surface, then place it on the work surface. Repeat the process several times to remove any air bubbles and ensure a flatter cake. Cook for 25-30 minutes or until cooked through. Allow to cool in the molds for 5-10 minutes.Invert cake onto cooling racks. Allow to cool completely.
While the cake is baking, prepare the filling. Mix sugar, cream, milk and coconut in a bowl until mixture is well blended.
Remove the cake layers from the oven and leave the cake on the pans while you prepare and fill it. Remove the first layer and place it in a cake pan. Using the back of a wooden spoon, poke holes about 1 inch apart until all of the dough is pierced. Spread 1/3 of the filling over the dough layer. Apply a second coat and repeat the process.Apply a final coat and repeat the process. (As I assemble the layers, I pin them with toothpicks to prevent the cake from moving.)
To prepare the glaze, add sugar, cream of tartar or corn syrup, salt, water, and egg whites to a double boiler. Beat with an electric mixer for 1 minute. Place the pot over the boiling water, making sure the boiling water does not touch the bottom of the pot. (If this happens, the icing may become grainy.) Beat with an electric mixer continuously on high speed for 7 minutes.Add the vanilla. Start by spreading out the edges of the cake, being careful not to get any crumbs into the frosting. Once the cake is completely covered, sprinkle the icing lightly with shredded coconut.
Cover loosely and refrigerate for three days (if you can make it that long!).
For more recipes click here!