Ingredients
Basic 1-2-3-4 Cake with coconut milk:
- 2 sticks butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
Filling:
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/2 cup flaked, sweetened coconut
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
- 2 to 3 cups coconut, flaked and sweetened
- Artificial holly, optional garnish
Cake:
Directions
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 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 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.
Filling:
Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.
Frosting:
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. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.
1 Video | Photo: Jamie's Coconut Cake Recipe

















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By sherrywilliams4564
on February 06, 2013
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just made this for a friend and awsome! i did add 1/2 cup greek yogurt to the cake mix but turned out great. thanks cant wait to make another!
By babyimp0001_1511501
Yulee, Fl
on December 22, 2012
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I have been searching for a Coconut Cake recipe that would come close to one of my Aunt's. When she past away, she took the recipe with her. I knew that she used seven minute icing and it had multiple layer's, so when I came across this one I decided to try it. All I can say is that it was great. I shared the cake with my cousin's and they loved it and wanted me to make another one for the Holiday's. It was spot on. I had never made a Coconut Cake before and for this to be my first try, I am so pleased. I did not not have 9 inch pans, I only had 8 inch pans. I devided the batter between four 8 inch pans and it turned out great. Love this recipe, will be making another one very soon.
By Docminnie
Riyadh, Kingdom...
on December 09, 2012
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Like my dear Paula always says: Yum, yum, yum. Easy to make and hard to keep away from. Nice to give as a gift when you are invited for dinner.
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