1 Video | Photo: Jamie's Coconut Cake Recipe
Ingredients
Cake:
- Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling:
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/2 cup flaked, sweetened coconut
Frosting:
- 1 recipe 7-minute Frosting
- Flaked, sweetened coconut, for sprinkling
Directions
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.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup milk
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an 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 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 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 cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easy
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By 10ACN
on February 06, 2012
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FABULOUS! I cooked this for the first time for my brother's birthday party (he wanted "something coconut". Problem....most of my family doesn't like anything coconut. With each delectable bite, the questioning looks turned to blissful enjoyment. There was little left and everyone was vying for the final few pieces. It was moist and full of flavor....as I said FABULOUS! Thanks Paul & Jamie!
By kymieak
Indiana
on January 14, 2012
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Yum! I was nervous about this one, I thought it was going to be too much coconut, but it was perfect and super duper moist. I did add a bit extra coconut milk to the batter (who knew coconut milk doesn't have much of a coconut flavor?. Also, I didn't know if I should let the frosting cool before putting it on the cake (The answer is yes because I had never made 7 minute frosting before. I did not let it cool, but it turned out okay, it would have been easier and thicker if I would have waited. Everyone who tried it LOVED it!
By simplelittlechef
Houston, TX
on January 02, 2012
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I made this cake for our family Christmas party, with lots of coconut on the sides and a red poinsettia to top it off. and THEY LOVED IT. my family just couldn't get enough of it, they fought over the last piece! I made it exactly like the recipe, It was very moist and delicious! My only thing was that the 7 minute icing took me 16 minutes to get it to the perfect thickness. Other than that I am definitely making this cake again. Thanks Paula <3
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