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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandpa Loyd's Favorite Coconut Cake Recipe

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This recipe for Grandpa Loyd's Favorite Coconut Cake is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

1 C. butter (2 sticks) at room temperature
2 C. sugar
4 eggs
2 3/4 C. self rising flour
1/2 C. regular flour
1 C. canned, unsweetened coconut milk

Filling:

3/4 C. sugar
1 C. sour cream
4 tbs. milk
1/2 C. flaked, sweetened coconut
Directions:
Directions:
Cream butter until fluffy. Add sugar and continue to cream for 6-8 minutes. Add eggs, 1 at a time, beating 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 between 3 round cake pans. Bake for 25 to 30 minutes in well greased and floured pans.

While cake is baking, mix filling.

Remove first layer from pan and invert onto cake plate. Using the wrong end of wooden spoon, poke holes approximately 1 inch apart, spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat again. Place the cake in the refrigeration for up to 3 days to allow it to absorb the filling mixture.

Frost cake with cream cheese frosting and sprinkle top and sides of cake with additional coconut.
Number Of Servings:
Number Of Servings:
3 nine inch layers
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandpa Loyd loved this cake -- so does Kyle!

 

 

 

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