Coconut Cream Cake

By KeyIngredient

Ingredients

• Cake:
• 1 1/2 c. unsalted butter softened
• 2 c. sugar
• 8 egg yolks
• 1 1/3 c. sour cream
• 2/3 c. coconut milk
• 1 tsp. vanilla
• 1 tsp. coconut extract
• 4 c. cake flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. sweetened flaked coconut
• Coconut Cream Filling:
• 1 small pkg. instant vanilla pudding mix
• 3/4 tsp. coconut flavored extract
• 2 Tbsp. finely shredded coconut
• Fluffy Meringue Frosting:
• 6 egg whites
• 2 c. sugar
• 3/4 c. water

Preparation

Step 1

Cake:
Heat oven to 350. Grease and flour 4 9" cake pans.

In large bowl beat butter and sugar at medium speed with 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 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, bake 20-22 min or until wooden pick inserted in center comes out clean. Let cool in pans for 10 min. Remove cakes from pans and let cool completely on wire racks.

Spread 1/3 of the 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.

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

Fluffy Meringue Frosting:
In large bowl beat egg whites at medium high speed with electric mixer until stiff peaks form; set aside.

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