Coconut Cream Cake

By JJCR

Ingredients

• The cake is worth the wait. The longer it sits the better it tastes.
• CAKE
• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 5 eggs
• 3 1/2 cups flour
• 3 tsp. baking powder
• 1 cup milk
• 2 tsp. vanilla extract
• FILLING
• 1 cup chilled heavy cream
• 2 cups sour cream
• 2 cups confectioner's sugar
• 1 tsp. vanilla extract
• 3 cups shredded coconut, plus more for topping
• One 12 oz. container Cool Whip ( optional )

Preparation

Step 1

Preheat the oven to 350 degrees. Grease and flour three 9 inch round pans. For the cake, cream the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Combine the flour and baking powder; add to the creamed mixture alternately with milk, beginning and ending with flour. Stir in the vanilla. Divide the batter among the prepared pans and bake for 25 to 30 minutes, or until firm to the touch. cool the cakes for 10 minutes in the pans, then turn them out to cool completely.
While the cakes cool, make the filling; In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners' sugar. Stir in the vanilla, then fold in the coconut.
To serve, split each cake layer in half horizontally. Spread the filling between the layers and on top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving. When ready to serve, remove from refrigerator and sprinkle with coconut. If desired, frost with Cool Whip.

THE LADY & SONS

PAULA DEEN'S KITCHEN CLASSICS