Giant Coconut Layer Cake
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
48
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Cornstarch2 tbsps
Water1 tsp
Vanilla Extract1.333333 cups
Whipping Cream2.25 cups
Sugar1 cup
Sour Cream3.5 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Salt5 large
Egg2 cups
Powdered SugarDirections:
1
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch
2
Bring cream, sugar, and butter to boil in heavy medium saucepan
3
Add cornstarch mixture and bring to boil
4
Remove from heat and stir in coconut
5
Cool completely
6
Mix in sour cream
7
Cover and refrigerate overnight
8
Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch
9
Bring cream, sugar, and butter to boil in heavy medium saucepan
10
Add cornstarch mixture and bring to boil
11
Remove from heat and stir in coconut
12
Cool completely
13
Mix in sour cream
14
Cover and refrigerate overnight
15
For cake: Preheat oven to 325°F
16
Butter and flour three 9-inch round cake pans
17
Whisk flour, baking powder and salt in large bowl to blend
18
Using electric mixer, beat sugar and butter in another large bowl to blend
19
Add eggs 1 at a time, beating well after each addition
20
Beat in cream and vanilla
21
Stir flour mixture into butter mixture
22
Divide batter equally among pans
23
Bake until tester inserted into center of cakes comes out clean, about 35 minutes
24
Cool completely
25
Preheat oven to 325°F
26
Butter and flour three 9-inch round cake pans
27
Whisk flour, baking powder and salt in large bowl to blend
28
Using electric mixer, beat sugar and butter in another large bowl to blend
29
Add eggs 1 at a time, beating well after each addition
30
Beat in cream and vanilla
31
Stir flour mixture into butter mixture
32
Divide batter equally among pans
33
Bake until tester inserted into center of cakes comes out clean, about 35 minutes
34
Cool completely
35
For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend
36
Beat in powdered sugar and vanilla extract
37
Place 1 cake layer on cake plate
38
Top with half of filling
39
Place second cake layer atop filling
40
Top with remaining filling
41
Place third cake layer atop filling
42
Spread frosting over top and sides of cake
43
Pat toasted coconut over top and sides of cake, pressing gently to adhere
44
(Can be prepared up to 1 day ahead
45
Cover and refrigerate
46
Let stand at room temperature 3 hours before serving
47
) Using electric mixer, beat cream cheese and butter in large bowl to blend
48
Beat in powdered sugar and vanilla extract
49
Place 1 cake layer on cake plate
50
Top with half of filling
51
Place second cake layer atop filling
52
Top with remaining filling
53
Place third cake layer atop filling
54
Spread frosting over top and sides of cake
55
Pat toasted coconut over top and sides of cake, pressing gently to adhere
56
(Can be prepared up to 1 day ahead
57
Cover and refrigerate
58
Let stand at room temperature 3 hours before serving)