Homemade Coconut Cake

By natcat

Ingredients

• Cake:
• 1 cup (2 sticks) butter, room temperature
• 2 cups sugar
• 4 eggs
• 3 cups self-rising flour, sifted
• 1 cup unsweetened coconut milk
• 1 tsp vanilla
• Filling/Frosting:
• 1 1/2 cup sugar
• 16 oz sour cream
• 1/4 cup milk (or unsweetened coconut milk)
• 1 cup flaked, sweetened coconut plus more for topping
• 1 container Cool Whip, thawed

Preparation

Step 1

Preheat oven to 350 degrees

Grease and flour 4 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, 1 at a time, beating well after each. Add flour and milk alternately, beginning and ending with flour. Add vanilla and beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3-4” 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 25-30 minutes or until lightly browned.

While cake is baking, mix sugar, sour cream, milk, and 1 cup coconut together to make filling. Mix one cup of filling with cool whip to make frosting—set aside. Once cake is baked, while still warm, turn each out of pan onto counter. Place first layer on cake plate, poke with opposite end of wooden spoon, ~1” apart. Spoon gracious amount of filling onto this layer. Repeat with each layer stacking on top to make 4 layer cake. Allow cake to cool. Frost with cool whip/filling mixture. Top with LOTS of coconut. Chill for at least 2 days before eating—each additional day chilled makes for a moister, yummier cake!!