Luscious Coconut Cake

photo by marline j.


- Ready In:
- 1hr 5mins
- Ingredients:
- 27
- Yields:
-
1 4layer cake
ingredients
-
Cake
- 3 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 2⁄3 cups sugar
- 1 cup shortening
- 1⁄2 cup butter
- 1 cup milk
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 (6 ounce) package frozen flaked coconut, thawed
-
Coconut filling
- 2 cups sugar
- 1⁄4 cup all-purpose flour
- 2 cups milk
- 4 large eggs, lightly beaten
- 2 (6 ounce) packages frozen flaked coconut, thawed
- 2 teaspoons pure vanilla extract
-
Frosting
- 2 cups whipping cream
- 1⁄4 cup powdered sugar
- toasted coconut, shavings
-
Coconut Milk Frosting
- 1 1⁄2 cups butter, softened
- 1⁄4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon almond extract
- 3 (16 ounce) packages powdered sugar
- 1 cup coconut milk
- toasted coconut, shavings
directions
- Cake: Beat together the first seveningredients at medium speed until mixed well.
- Add the extracts and mix well.
- Add the eggs, one at a time, beating well after each addition.
- Stir in coconut.
- Pour batter into 4 greased and floured 9-inch round cakepans.
- Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool pans on a rack 10 minutes before removing.
- Continue to cool on the rack until room temp is reached.
- Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
- You want it thick and bubbly.
- Remove from heat.
- Stir in coconut and vanilla-mix well and cool completely.
- (makes 5&1/2 cups) Spread coconut filling between layers.
- Beat whipping cream on high until foamy.
- Gradually add powdered sugar, beating until soft peaaks form.
- Spread on top and sides of cake.
- Garnish with toasted coconut flakes.
- OR.
- Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
- Add sugar alternately with coconut milk, beating until smooth.
- Frost cake and garnish with toasted coconut.
- (makes 9 cups).
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois