Coconut Dream Cake
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
YIELD: 12 servings.
My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. —Denise Carroll, Manchester, Tennessee
Ingredients
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2/3 cup butter, softened
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1-3/4 cups sugar
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2 large eggs, room temperature
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1-1/2 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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2-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1-1/4 cups 2% milk
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FILLING:
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3 cups sweetened shredded coconut
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1 cup confectioners' sugar
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1 cup sour cream
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FROSTING:
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1-1/2 cups sugar
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1/3 cup water
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2 large egg whites
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1/4 teaspoon cream of tartar
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1 teaspoon vanilla extract
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Additional coconut, optional
Directions
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1.
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper.
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2.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
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3.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
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4.
In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting.
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5.
For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes.
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6.
Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.
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