"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Davidson, step-daughter of Sam Hanson
Added: Sunday, April 26, 2009


1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup canned, unsweetened coconut milk
1 teaspoon pure vanilla

3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling

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 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.

While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven but allow cakes to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the handle 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 preheat process again. (As you stack layers use toothpicks to prevent cake from shifting.)

Prepare 7-minute frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.




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