Jamie's Coconut Cake

By á-174942

Ingredients

• CAKE:
• Basic 1-2-3-4 Cake (see recipe) (but substitute)
• 1 cup canned unsweetened coconut milk (for regular milk)
• FILLING:
• 3/4 cup sugar
• 1 cup sour cream
• 4 tablespoons milk
• 1/2 cup flaked sweetened coconut
• FROSTING:
• Seven Minute Frosting (see recipe)
• Flaked sweetened coconut for sprinkling

Details

Servings 1

Preparation

Step 1

Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk.

While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

This recipe yields 1 (3-layer) cake.