Peninsula Grill Giant Coconut Layer Cake

Recipe by Mysterygirl
READY IN: 24hrs 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
  • Bring cream, sugar, and butter to boil in heavy medium saucepan.
  • Add cornstarch mixture and bring to boil.
  • Remove from heat and stir in coconut.
  • Cool completely.
  • Mix in sour cream.
  • Cover and refrigerate overnight.
  • For cake: Preheat oven to 325°F.
  • Butter and flour three 9-inch round cake pans.
  • Whisk flour, baking powder and salt in large bowl to blend.
  • Using electric mixer, beat sugar and butter in another large bowl to blend.
  • Add eggs 1 at a time, beating well after each addition.
  • Beat in cream and vanilla.
  • Stir flour mixture into butter mixture.
  • Divide batter equally among pans.
  • Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
  • Cool completely.
  • For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
  • Beat in powdered sugar and vanilla extract.
  • Place 1 cake layer on cake plate.
  • Top with half of filling.
  • Place second cake layer atop filling.
  • Top with remaining filling.
  • Place third cake layer atop filling.
  • Spread frosting over top and sides of cake.
  • Pat toasted coconut over top and sides of cake, pressing gently to adhere.
  • (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
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