Ingredients
Cake:
- 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 flaked sweetened coconut
- Artificial holly, optional garnish
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. Place the 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.
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Read all 38 reviews
By ValJoi
Pennsylvania
on May 09, 2011
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I made this recipe for Mother's Day and my grandmother's 89th birthday... She loved it! My Nana was the ultimate baker in her day and Coconut Cake is her favorite, so I was really nervous about impressing her, well she just raved about the cake and I was so proud. My husband stated that this cake would now have to be a permanent part of my baking rotation. Even family members who don't customarily eat coconut cake loved it. The cake was moist and baked with no problem. Paula only left out one ingredient in the recipe ... Love!
By logoad
on February 20, 2011
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I was looking for a simple, minimalist recipe for a coconut cake recipe for a cake that a friend had requested. The cake recipe for this one fit the bill, and even though I didn't use the 7 minute type of icing, the cake and filling worked very well with the assembly and frosting I used. Other bakers that gave poor reviews may enjoy stronger coconut flavor, but this one is subtle and classic. Great cake texture and flavor, and the sour cream gives a rich element to the entire cake. Good recipe.
By buckyz
on February 16, 2011
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My daughter made me this cake for my birthday and it was the best birthday cake I've ever had (and I'm very old! I first thought I'd make it for Christmas (saw it online with the holly decoration but that's a long time from now. So will be making it at Easter time! A few jelly beans will look nice. Thanks for the recipe
Read all 38 reviews