Ingredients: |
Ingredients: Cake
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self rising flour
1 cup canned, unsweetened coconut milk
1 tsp vanilla
Filling
¾ cup sugar
1 cup sour cream
4 tbsp milk
½ cup flaked sweetened coconut
7 minutes frosting
1 ½ cup sugar
¼ tsp cream of tartar or 1 tbsp white corn syrup
1/8 tsp salt
1/3 cup water
2 egg whites
1 ½ tsp vanilla
flaked, sweetened coconut
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Directions: |
Directions:Preheat oven to 350 degrees. Grease and flour 3 cake pans. Using electric mixer, cream butter til fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture. Add vanilla and continue to beat until just mixed.
Divide batter equally among pans. Level batter in each pan by holding pan 3-4 inches above counter and dropping pan. Do this several times to release the air bubbles and ensure a more level cake. Bake 25-30 minutes.
While cake is baking, prepare filling. Stir together sugar, sour cream, milk and coconut in a bowl until blended. Remove cake layers from oven and allow to remain in pans 5-10 minutes.
Remove first layer form pan and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart over entire surface. Spread 1/3 of filling mixture on cake. Top with second layer and repeat process. Top with last layer and repeat again. (Paula uses toothpicks to prevent stack from shifting).
Frosting:
Combine sugar, cream of tartar or corn syrup, salt, water and egg whites in the top of a double broiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that water does not touch bottom of pan. Beat constantly on high speed with hand held mixer for 7 minutes. Beat in vanilla. Frost top and sides of cake. Sprinkle top and sides with additional coconut. |
This recipe for Paula Deen's Coconut Cake is from