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Coconut Layer Cake Recipe

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This recipe for Coconut Layer Cake is from Weird and Wonderful Recipes from Ruth's Kitchen, 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!

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Category:
 

Coconut Cream Filling


Ingredients:  
Ingredients:  
12 tbsp. (1 1/2 sticks) unsalted butter
2 sifted cake flour (not self rising)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c superfine sugar
1 tsp vanilla
4 large egg yolks, lightly beaten
2/3 c sour cream
about 3 3/4 c sweetened flake coconut

Directions:
Directions:
Preheat oven to 350. Butteer three 6 x 2" cake pans and lione with parchment paper. Dust the bottom and sides with flour; tap out any excess. In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream the butter on low to soften, increase speed to medium and beat until light in color and fluffy, 1-2 minutes. Keep beating while gradually adding the sugar, until the mixture is fluffy, about 3 minutes. Beat in the vanilla. Gradually drizzle in the beaten eggs, beating between each adition until the batter is no longer slick. Beat until the mixture is fluffy again, about 3 minutes more.

With the mixer on low speed, alternate adding the flour mixture and the sour ream, a ilttle of each at a time, beginning and ending with the flour. Divide between the three pans and bake about 30-40 minutes, or until done. Remove from oven and let cool about 10 minutes before removing onto a cooling rack.
 

Coconut Cream Filling


Ingredients:  
Ingredients:  
6 large egg yolks
3/4 c sugar
1/4 c pus 2 tbsp cornstarch
1/8 tsp salt
3 c milk
1 1/2 c sweetened flake coconut
1 1/2 tsp vanilla

Directions:
Directions:
Place egg yolks ibn a large bowl; whisk to combine and set aside. Combine the sugar, cornstarch and salt in a saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until the mixture thickens and just begins to bubble, 10-12 minutes. Remove from heat.

Whisk 1/2 c hot milk mixture into the yolks to warm them. Slowly pour the warmed yolks back into the saucepan, stirring constantly. Cook, continuing to stir, over medium heat until the mixture just begins to bubble. Remove from heat. Stir in coconut and vanilla.

Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap and place it directly on top of the filling and let cool about 10 minutes. Transfer to the fridge and chill for at least 1 hour.

This can be made a day ahead.
 

Seven Minjute Frosting


Ingredients:  
Ingredients:  
3/4 c plus 2 tbsp sugar
1 tbsp light corn syrup
3 large egg whites

Directions:
Directions:
In a small heavy saucepan, combine 3/4 c sugar, corn syrup and 2 tbsp water. Heat over medium heat, stirring occasionally, unti the sugar is dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil until a candy thermometer registers about 230 (between 5-10 minutes).

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add the remaining 2 tbsp of sugar.

Pour the syrup in a steady stream into the bowl of beaten egg whites with the mixer on medium-low speed.

Beat until it is cool, 5-10 minutes. The frosting should be thick and shiny. Use immediately. Do not refrigerate.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is one of Karie's favorite cakes from Martha Stewart. It is a little intense to make, but it's worth it! The coconut cream reminds me of my Mom's coconut cream pie.

 

 

 

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