Jamie's Coconut Cake
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 30 minutesCook Time: 25 minutes
Yield: 1 (3-layer) cake
List of Ingredients
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk
for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
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 and spread cake layers
with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in
the top of a double boiler. Beat with a handheld electric mixer for 1
minute. Place pan over boiling water, being sure that boiling water does
not touch the bottom of the top pan. (If this happens, it could cause your
frosting to become grainy). Beat constantly on high speed with electric
mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easy
Recipe
Follow directions for Basic 1-2-3-4 Cake, substituting
coconut milk for
regular milk. 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 and allow cake to remain in pans as you prepare to stack
and fill. Remove first layer and invert onto cake plate. Using the wrong
end 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 repeat process
again. (As I stack layers together I stick them with 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.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
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