Cake, Coconut Cream Cake Paula Deen

By Floridaberry

Really delicious! !

Ingredients

• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 8 egg yolks
• 1 1/3 cups sour cream
• 2/3 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sweetened flaked coconut
• 1 recipe Coconut Cream Filling (recipe follows)
• 1 recipe Fluffy Meringue Frosting (Recipe follows)
• 1 Garnish: toasted sweetened flaked coconut, fresh strawberries

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 4 (9-inch) cake pans.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in sour cream, coconut, milk, vanilla, and coconut extract until combined.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating until combined. Stir in coconut. Pour batter evenly into prepared pans, and bake 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on a wire racks. Spread one-third of Coconut Cream Filling between each layer. Frost top and sides of cake with Fluffy Meringue Frosting. Garnish with toasted sweetened flaked coconut and fresh strawberries, if desired.

Coconut Cream Filling makes 3 1/2 cups

2 (3.4 ounce) packages coconut flavored instant pudding mix
1 1/2 cups milk
1 3/4 cups heavy whipping cream
1 cup confectioners' sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

In a large bowl, combine all ingredients. Beat at medium speed with an electric mixer until thickened, about 3 minutes. Cover and chill.

Fluffy Meringue Frosting Makes about 5 cups

6 egg whites
2 cups sugar
3/4 cup water

In a large bowl, beat egg whites at medium-high speed with an electric mixer until stiff peaks form; set aside.

In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat, and boil until mixture reaches 248 on a candy thermometer. With mixer running, pour sugar syrup very slowly over beaten egg whites. Continue beating mixture until it reaches room temperature and is a spreadable consistency. Use frosting immediately.