From BakeandDestroy.net:
She’s not the prettiest girl at the dance, but she’ll get the job done. I’m glad this cake was super easy to make, I got the whole thing together during Teno’s two-hour nap yesterday. Had it been difficult I might be more bummed out about the lack of real coconut flavor.** I went to Catholic school, so I never stray from a recipe the first time I make it, but the rebel in me says if I make this one again I’ll add a bit of coconut extract to the cake or frosting. Speaking of frosting, I’m not used to 7-minute frosting. I never do it right. I know if you let the water in your double boiler touch the bowl you’re whipping the frosting in the sugar will get crunchy. And yet, every single time I still blow it and make crunchy frosting. Maybe it’s because by the time I get to this part I’m already bored. Don’t try and play board games with me, I have no attention span.
Anyway, with some more coconut flavor this could be a really easy coconut cake recipe. It’s a Paula Deen recipe so I had fun faking an accent through the baking process, especially at the very beginning when I was creaming the butter.
For the cake you will need:
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup unsweetened coconut milk
- 1 teaspoon pure vanilla extract
Then you:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
For the filling you will need:
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/2 cup flaked, sweetened coconut
Then you:
Stir it all together. Do this while the cake is cooling.
For 7-minute frosting you will need:
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
Then you:
Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy, which mine did). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
To assemble:
Invert one layer or cake onto a cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. Frost top and sides of cake with 7-minute frosting. Sprinkle top and sides of cakes with additional coconut.
**Paula Deen made this cake on her show today (while molesting Bobby Flay) and she said after the cake cools to wrap it up and stick in in the fridge for three days before you fill and frost it. My mom just emailed me to tell me the cake is delicious today- which would be day three after baking. Weird, right?