Coconut Cake #9

By carvalhohm

Ingredients

• 4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 8 large eggs, lightly beaten
• 1 1/3 cups sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons coconut extract
• 1 recipe Coconut Filling
• 1 recipe 8-Minute Coconut Frosting
• 3 cups sweetened flaked coconut
• 3 cups sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2/3 cup water
• 4 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons coconut extract
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup unsalted butter
• 4 large egg yolks, lightly beaten
• 1 (14-ounce) package sweetened flaked coconut
• 1/2 teaspoon coconut extract

Details

Servings 1
Preparation time 10mins
Cooking time 95mins
Adapted from recipe.com

Preparation

Step 1

1.Preheat oven to 325 degree. Spray 4 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again and set aside.

2.In medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.

3.In separate medium bowl, combine butter and sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 6 minutes.

4.In small bowl, whisk together eggs, sour cream, and extracts; set aside.

5.With mixer at low speed, add flour mixture to butter mixture in 3 batches, alternating with egg mixture and beginning and ending with flour mixture. Beat until smooth. Spoon batter into prepared pans.

6.Bake until a wooden pick inserted near the center comes out clean, approximately 20 to 25 minutes. Cool in pans for 15 minutes; remove to wire racks to cool completely.

7.Once layers have cooled completely, spread Coconut Filling between layers. Frost sides and top of cake with 8-Minute Coconut Frosting. Immediately cover sides and top of cake with coconut, pressing gently to adhere. Cover and store in refrigerator for up to 3 days or freeze for up to 1 month.

8-Minute Coconut Frosting

In a double boiler over simmering water, combine sugar, cream of tartar, salt, water, and egg whites. Beat on high speed with an electric mixer for 8 minutes. Add extracts, beating to combine. Use immediately.

Coconut Filling:

In medium saucepan, bring condensed milk and butter to boil over medium-high heat. Remove from heat. Pour approximately 1/2 cup milk mixture into yolks, whisking constantly. Add yolk mixture to saucepan, whisking to combine. Add coconut and extract, stirring to combine. Cover and refrigerate for 1 hour.