Jamie's Coconut Cake

By KSmitherman

Ingredients

• Filling:
• 2 sticks butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup coconut milk
• 1 tsp. vanilla
• 3/4 cup sugar
• 1 cup sour cream
• 4 tbs. milk
• 1/2 cup flaked, coconut
• Minute Frosting:
• 1 1/2 cups sugar
• 1/4 tsp. cream of tartar
• 1/8 tsp. salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 tsp. vanilla extract
• 2 to 3 cups flaked, coconut

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 Grease on flour 3 (9inch) cake pans.
Using electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above the 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 to 30 minutes or until done. Cool in pans 5 to 10 minutes.Invert cakes onto cooking racks.

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