Ultimate Coconut Cake

"A lucious coconut cake from the Penninsula Grill in SC. Posted in response to a request...I haven't made it yet...but you can bet I will!"
 
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Ready In:
1hr 15mins
Ingredients:
19
Serves:
15
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ingredients

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directions

  • Preheat oven to 350F.
  • Grease (and flour if you wish) 3 nine (9") inch round pans.
  • Mix flour with baking powder and 1/2 ts salt.
  • In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light.
  • Add 4 eggs, one at a time, and beat after each time you add one.
  • Continue beating, occasionally scraping bowl with rubber scraper, until fluffy- about 2 minutes.
  • At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix.
  • Add vanilla.
  • Beat until just smooth, about 1 min.
  • Pour into prepared pans, and bake for 25-30 min.
  • ,or until sur- face springs back when lightly touched.
  • Cool pans on wire racks 10 minutes.
  • Remove from pans and cool thoroughly.
  • Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely.
  • Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla.
  • You might need to add a little milk to make it to the consistency you like.
  • When everything is cool and ready, place a layer on the plate you will serve it from, top side down.
  • Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts.
  • Repeat with the second layer, and then place the top layer on.
  • Frost the sides and the top.
  • Cover the entire cake with coconut and if you wish, add chopped walnuts.
  • Refrigerate to set the frosting.
  • NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.

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