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Classic Coconut CakeCakes, Cookies & Candy
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Submitted by Maw Maw for Janice
on Thursday, November 27, 2003
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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As a child I could almost be sure that of the "old" aunts would bring a coconut cake for the family or holiday gatherings. Were they ever good!
A classic Cajun treat. |
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| Ingredients |
| CAKE FILLING |
1 1/4 cup heavy cream |
| 3/4 cup granulated sugar |
2 tbsp coconut cream (can be purchased in liquor section or use regular cream) |
| 1 tbsp cornstarch |
1/2 cup unsalted butter at room temperature |
| 1 cup shredded coconut |
Make the filling in advance so it has a chance to thicken. |
| CAKE |
3 cups all-purpose flour |
| 1 tbsp baking powder |
1/4 tsp salt |
| 1 1/2 cup granulated sugar |
4 eggs |
| 3/4 cup unsalted butter cut into small pieces (room temperature) |
1 tbsp pure vanilla extract |
| 1 cups milk |
Next step is the icing |
| ICING |
6 ounces softened cream cheese |
| 1/2 cup unsalted butter at room temperature |
1/4 tsp salt |
| 1 pound powdered sugar |
3 tbsp milk |
| 1 tbsp vanilla extract |
Next step is the syrup |
| SYRUP |
1 cup water |
| 1/4 tsp vanilla extract |
1/2 cup shredded coconut as a garnish |
| 1 cup granulated syrup |
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| | | Directions | FILLING
In a heavy sauce pan over medium heat, simmer the cream, sugar, and coconut cream. In a small bowl, stir the cornstarch and milk until there are no lumps. Whisk the cornstarch mixture in to the cream mixture until smooth. Stir and cook for three minutes longer.
Add the butter and coconut continually stirring and cook for three minutes more. Cool to room temperature and refrigerate until thickened (about 2 hours). Keep in the icebox until ready to use.
CAKE
Preheat oven to 350 degrees
Grease and lightly flour three 9 inch round cake pans and line the bottoms with wax paper. Grease and lightly flour the paper also.
In a glass bowl, sift the flour, baking powder and salt together.
In another bowl with an electric mixer, beat for one minute the sugar and eggs. Gradualy add the butter,vanilla and milk beating for two minutes. Add the flour mixture and beat for one minute.
Pour the batter evenly into the three cake pans. Bake for 20 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Cool on a wire rack for 20 minutes. Then carefully peel off the wax paper and continue cooling on the wire rack.
ICING
Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients (salt, sugar, milk and vanilla). Beat until smooth and soft.
SYRUP
In a small saucepan bring to a boil for three minutes the sugar, water, vanilla. Stir occasionally. Remove from the heat and brush the top of each cake layer with the syrup using a pastry brush. Note you do not have to use all the syrup.
~~~~~~~~~~~~~~~~ASSEMBLE THE CAKE~~~~~~~~~~~~~~~~~~
Place one cake layer on a serving platter. Spread it with a layer of the reserved filing and top with another cake layer. Repeat the step.
Ice the top and sides of the cake with icing and then sprinkle the top with 1/2 cup shredded coconut.
Lots of love in this cake.
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