5 Videos | 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 kelly1189
on May 12, 2013
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I must start by saying that the cake came out tasting absolutely DELICIOUS! I am an experienced baker and followed this recipe to a "T." The only thing that I did differently was substitute half of the milk with sweetened coconut milk, for more coconut flavor (that should not change the consistency, however. The cake was stuck to the pans (and i had over-greased and floured and once I got the cakes out of the pans they were awfully crumby. It was not only difficult to frost the cake with all the "crumbiness" but cutting it was equally as difficult. I am not sure why the cake is crumby, but after reading some other reviews, I am glad to know I am not the only one. My advice would be to test this cake out before serving it for an occasion, as well as maybe using a different vanilla cake recipe. Again, this cake was delicious, but just plain messy and not pretty.
By mrsgapdean
Loma Linda, CA
on April 06, 2013
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I made this cake and it was delicious!! My family and neighbors loved it! It will be made often throughout the year in my home! Thanks Jamie and Paula!
By munypenny76
Stafford, VA
on April 02, 2013
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Yum! We (my 9 & 11 year old neices made this for Easter dessert. I did use the coconut milk instead which made for a delicious flavor. The batter was dense but the cake turned out perfect. It was not super moist but I think that is where the filling worked. I made it the night before and let it sit in the refrigerator until the next morning. Then I placed it on the counter in the morning until we were ready to frost it after church. Thanks Paula and Jamie!!!
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