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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

Coconut Cake with Mango filling ( Or Black Berry filling) Recipe

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This recipe for Coconut Cake with Mango filling ( Or Black Berry filling) is from Momma Kathy'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:  
2 Cups butter softened
2 1/2 cups sugar
1 Tbsp vanilla Extract
1 Tsp coconut extract
6 large eggs
4 1/2 cups all purpose flour
1 Tbsp Baking powder
1/2 Tsp salt
1 (13.5 Oz) can coconut milk

Mango Filling:
1/2 C mango nectar
3 egg Yolks
1/2 C sugar
1/2 c Butter , cut into pieces

Black Berry Filling:
Crush black berries to make puree
10x sugar
milk

Coconut Frosting:
1 cup butter softened
5 cups 10x Sugar
1/2 C sour cream
1 Tsp coconut extract

Directions:
Directions:
1) Preheat oven to 350 degrees. Spray 3 (9 inch pans) with nonstick baking spray with flour

2) In large bowl, beat butter, sugar, vanilla, and coconut extract at medium speed until fluffy. Add eggs one at a time beating well after each.

3) In a medium bowl, combine flour baking powder and salt. Gradually add to butter mixture alternatively with coconut milk, beginning and ending with four mixture, beating just until combined after each addition. Spoon into prepared pans.

4) Bake for 20-24 min or until wooden toothpick comes out clean. Cool pans on wire rack for 10 min.

5) Spread filling in between layers. Garnish with coconut flakes and macadamia nuts. Store cake covered up to 3 days in Refrigerator.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Very dense and delicious cake. It does not have a strong coconut flavor.

 

 

 

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