Coconut Cake Recipes
Does anyone have a coconut cake recipe which requires the cake to sit in the fridge for 3 days?
My aunt used to make the best coconut cake and all I remember is that she used to let it sit in the refrigerator for a couple of days before serving. It was sweet and wonderfully moist. Does this sound familiar to anyone?
For the cake you will need:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
Then you:
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 coconut 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.
For the filling you will need:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Then you:
Stir it all together. Do this while the cake is cooling.
For 7-minute frosting you will need:
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Then you:
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. (If this happens, it could cause your frosting to become grainy, which mine did). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
To assemble:
Invert one layer or cake onto a 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. Frost top and sides of cake with 7-minute frosting. Sprinkle top and sides of cakes with additional coconut.
**Paula Deen made this cake on her show and she said after the cake cools to wrap it up and stick in in the fridge for three days before you fill and frost it.
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