Cream of Coconut Cake

By charlotteh371

serves 16

Can bake cake layers up to 5 days ahead, wrap airtight and refrigerate. Frost up to 1 day ahead.

Ingredients

• 2 sticks (1 cup) butter, at room temperature
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 4 large eggs
• 1 can (15oz) cream of coconut (not coconut milk)
• 2 tsp vanilla extract
• 3 cups cake flour (not self-rising)
• 3/4 cup buttermilk
• 16 oz strawberries
• 3 cups (1 1/2pints) heavy (whipping) cream
• 3 cups sweetened flaked coconut

Preparation

Step 1

Divide oven in thirds. heat oven to 350. You'll need three 8x2inch round cake pans coated with nonstick cooking spray. Line bottoms with wax paper; spray paper.

Beat butter, sugar, baking powder and baking soda in a large bowl with mixer on medium 1 mins until blended. Add eggs, one at a time, beating well after each. Add 1 cup cream of coconut and the vanilla. Beat 1 mins until fluffy.

On low speed, beat in flour in three additions alternating with buttermilk in two additions, just until blended. Divide batter between prepared pans, spreading evenly.

Bake 30mins or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10mins. Invert, remove pans, peel off paper and cool completely.

Assemble: Cut enough strawberries into 1/4 inch thick slices to make 2 cups. Reserve remaining whole berries for garnish.
Beat heavy cream and remaining cream of coconut in a large bowl until stiff enough to spread.

Place a cake layer on a serving platter. Spread with 1 cup whipped cream; top with 1 cup sliced berries and cake layer; repeat. Frost side and then top with remaining whipped cream. cover sides and top with coconut. Refrigerate at least 1 hr before serving.