Luscious Coconut Cake

Recipe by Diana Adcock
READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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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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