Ingredients: |
Ingredients: Cake...
1 c. butter, at room temperature
2 c. sugar
4 eggs
3 c. sifted self-rising flour
1 c. canned unsweetened coconut milk
1 tsp. pure vanilla extract
Filling...
3/4 c. sugar
1 c. sour cream
4 T. milk
1/2 c. flaked, sweetened coconut
Frosting...
1 recipe for 7-Minute Frosting
Flaked, sweetened coconut, for sprinkling
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Directions: |
Directions:Cake...
Preheat oven to 350. 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. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely before frosting or filling.
Filling...
While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Once cake is completely cooled, invert first layer on cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1" 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. |
This recipe for Jamie's Coconut Cake is from