Coconut Cake

READY IN: 72hrs 30mins
YIELD: 1 Cake




  • Preheat oven to 350°F.
  • Grease and flour three 9-inch round cake pans and set aside.
  • Prepare coconut cake:
  • In large bowl, with mixer on medium, beat butter until creamy.
  • Add sugar and continue beating 6 minutes or until light and fluffy.
  • Add eggs 1 at a time beating well after each one.
  • Add flour and milk alternately to butter mixture, beginning and ending w/flour.
  • Add vanilla and beat until just mixed.
  • Divide batter equally among prepared pans and drop pans several times on counter to release air bubbles and make more level.
  • Bake 25 to 30 minutes or until toothpick comes out clean.
  • While cake is baking prepare coconut filling:
  • In medium bowl w/spoon, stir together sugar, sour cream, milk, and 1/2 cup coconut until well blended.
  • Cool layers on wire racks for 10 minutes.
  • Use butter knife to loosen layers from pans and place on work surface.
  • Use handle end of a wooden spoon and poke hold in layers 1 inch apart until each layer is poked all over.
  • Spread 1/3 of the filling on each layer.
  • Place 1 layer on cake plate, top w/2nd and 3rd layer.
  • Use Skewers to prevent cake from shifting.
  • Cover and refrigerate 1 hour or up to 3 days to absorb filling.
  • When ready to assemble cake prepare frosting:
  • In top of double boiler with hand held mixer on high speed, beat sugar, water, cream of tartar, salt, and egg whites for 1 minute.
  • Place double boiler top over 1 inch simmering water, making sure water doesn't touch bottom of double boiler top.
  • With the mixer on high speed, beat until soft peaks form and temperature reaches 160°F on instant-read thermometer, about 7 minutes.
  • Beat in vanilla.
  • Use frosting to frost top and side of cake.
  • Sprinkle cake with remaining coconut.
  • Garnish with strawberries.