Coconut, Toasted layer-cake w/ Pineapple preserves filling

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The best of all southern cakes is the coconut cake. This one was created for Schlatter Foods in Chicago for Recipe Corner Magazine.
Cupcakes recipe included.
Featured in AJC-20 March 2014

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Ingredients

  • Cake
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 1/3 cup pineapple preserves (Publix)
  • 4 large eggs
  • 3 cups self-rising flour
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • Frosting
  • 1 1/2 sticks unsalted butter, softened
  • 12 ounces mascarpone cheese OR the same amount of cream cheese
  • 1 1/2 pounds confectioners sugar
  • 3 teaspoons coconut extract
  • 1 (8-ounce) package coconut, toasted (Used Whole Foods brand dried organic coconut)

Preparation

Step 1

Preheat oven to 325. Grease and flour (I use Bakers Joy cooking spray) four (3 pans if you want a
higher cake) 9-inch cake pans. With an electric mixer, beat the butter, sugar and pineapple
preserves until light and fluffy. Add the eggs one at a time. Add alternately, the flour, and sour
cream, ending with the flour. Add the vanilla and beat on high speed for 2 minutes. Add the
batter evenly between the pans. Bake for 20-25 minutes or until a cake tester inserted into the
center of the cake comes out clean (watch carefully at 20 minutes). Remove from the oven.
After 10 minutes, remove the cakes from the pans and cool the cakes on wire racks. Then frost
when completely cooled.

Frosting:
Place the coconut on a cookie sheet in a preheated 350 degree oven. Watch carefully and stir often
until coconut is light brown.
Remove from the oven and set aside to cool.
With a wire whisk attachment in a mixing bowl, beat the butter and cream cheese or mascarpone cheese until light and fluffy. Add the confectioners sugar andthe coconut extract. Continue to mix until well blended.
Spread some of the frosting between layers and add a little toasted coconut to each layer. Frost
the top and sides and cover with the toasted coconut.
*I use the dried organic coconut from Whole Foods. After it's toasted, it taste just like fresh coconut.
Cupcakes:
To make cupcakes, use an ice cream scoop and place batter into 2-1/2 inch cupcake cups. Bake for approximately 20 minutes or until done. Remove the cupcakes to a rack to cool. Frost the tops and add toasted coconut.

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