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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Apr 23, 2011

Coconut Cake - a new Easter Tradition

I made this coconut cake for Easter this year and I think this will become my annual holiday tradition.  If you like coconut, this is the cake for you.

  Cake:                                                                       1 Cup Sour Cream
  2 Sticks butter, Room Temp                                        4 Tbl Coconut Milk
  2 Cups sugar                                                              1/2 Cup Flaked Coconut
  4 Large eggs                                                             Frosting:
  3 Cups All Purpose Flour                                            1 1/2 Cup sugar
  3 3/4 Tsp Baking Powder                                            1/4 Tsp Cream Of Tartar
  3/8 Tsp Salt                                                                1/8 Tsp salt
  1 Cup Coconut Milk                                                    1/3 Cup water
  3/4 Tsp Vanilla Extract                                                2 egg whites
  1/4 Tsp Coconut Extract                                              1 Tsp Vanilla Extract
  Filling:                                                                      1/2 Tsp Coconut Extract
  3/4 Cup Sugar                                                             3 Cup flaked sweetened coconut

Preheat oven to 350 degrees F. Grease and flour 3 9x3 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 coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and coconut extracts and continue to beat until just mixed.  Divide batter equally among prepared pans.  Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:Stir together sugar, sour cream, coconut milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal.  Spread half of filling mixture on cake layer. Top with second layer and remaining filling.  Top with last cake.

Frosting:Place sugar, cream of tartar, 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. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla and coconut extracts. Frost the top and sides of the cake. Sprinkle  top and sides of cake with coconut.

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