homemade Coco Nutty Cake-Coconut Cake

 So for y'all who like coconut cake this is cake made from scratch.  :) If you would like to use a boxed cake its best to use a white and add 1 teaspoon of vanilla in the mixture. You probably can find coconut icing as well, But for my lazy days I like to just grab a vanilla icing and use half teaspoon of coconut extract. Well enjoy

 

 

 

 

 

Ingredients

• Cake
• 1 c. (2 sticks) Unsalted Butter, room temperature
• 2 c. Granulated Sugar
• 4 Eggs
• 3 c. Self-Rising Flour
• 1 c. Milk (she suggested coconut milk but I had whole milk so I used that)
• 1 T. Pure Vanilla
• 2 t. Coconut Extract
• Coconut Filling
• 3/4 c. Sugar
• 1 c. Sour Cream
• 4 T. Milk
• 1 t. Pure Vanilla
• 1/2 c. Flaked, Sweetened Coconut
• 7-Minute Frosting
• 1 1/2 c. Granulated Sugar
• 1 T. White Corn Syrup
• 1/8 t. Salt
• 1/3 c. Cold Water
• 2 Egg Whites
• 2 t. Pure Vanilla
• 3 c. Flaked, Sweetened Coconut

Instructions

For the Cake

1. Preheat oven to 350 degrees. Grease and flour 3, 9-inch round cake pans and line with parchment paper.
2. In the bowl of an electric mixer, cream butter until fluffy. Add sugar and continue to beat on medium-high speed for 6-8 minutes. Add 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 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 (mine took about 27) or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 to 10 minutes and then invert cakes onto cooling rack and let cool completely (I actually cooled mine completely in the pans…inside my refrigerator. I was in a hurry.).

 

 

 

 

 

 

 

 

For the Coconut Filling

1. In a medium bowl, stir together sugar, sour cream, milk and vanilla until sugar is completely dissolved. Add coconut and stir to combine.

To Assemble the Cake

1. Place one cake layer on a cake stand or large plate. (I like to torte the top of my cakes to get them even but this is not a must if you prefer not to do it) Poke holes in cake approximately 1-inch apart with the end of a wooden spoon or chopsticks (which is what I used) until entire cake has been poked. Spread with 1/3 of the filling mixture. Top with second layer, repeat process. Top with last layer and repeat process again. Place in refrigerator while you make the frosting.

 

 

 

 

 

 

 

 

For the 7-Minute Frosting

1. In a stainless steel bowl over a large saucepan of simmering water (fill saucepan about halfway, you don’t want the water to touch the bottom of the bowl), place the egg whites, sugar, corn syrup, salt and cold water. With a handheld electric mixer beat the mixture for 4 minutes on low speed. Increase the speed to high and continue to beat for another 6-7 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract and continue to beat on high speed for another 3-4 minutes or until the frosting is thick.
2. Frost cake immediately. It is easiest to start by frosting the top of the cake first and then working the frosting down the sides. Press the 3 cups of coconut onto the top and sides of the cake. Refrigerate until ready to serve.
3. serves 20