coconut cream cake
If you love coconut this will be your favorite =) This Cake was put together for a friends Birthday and turned out fabulous so it was a keeper recipe. It is a bit time consuming but well worth your time! This is for sure not low calorie and very rich. It takes me a helper to make it but I am not your top of the line baker and use to making simple. It is so worth my time to make this and enjoy my friend who helps me with it =)
prep time
30 Min
cook time
40 Min
method
---
yield
12-16 serving(s)
Ingredients
- 1 1/2 cups unsalted butter (softened)
- 2 cups sugar
- 8 - egg yolks
- 1 1/3 cups sour cream
- 2/3 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sweetened flaked coconut
- FILLING
- 1 sm box instant coconut cream pudding mix
- 1 3/4 cups heavy whipping cream
- 3/4 cup finely ground toasted almonds
- SILKY BUTTER CREAM FROSTING
- 1 1/2 cups sugar
- 6 - egg whites
- 2 cups butter (at room temperature)
How To Make coconut cream cake
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Step 1Preheat oven to 350 Grease and flour 4 9" cake pans
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Step 2In large bowl beat butter and sugar at medium speed until fluffy.
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Step 3Add egg yolks one at a time. Beat well after each addition.
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Step 4Stir in sour cream, coconut milk, vanilla, and coconut extract until combined
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Step 5In a large bowl sift together flour, baking powder,baking soda, and slat. Gradually add to butter mixture, beating until combined.
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Step 6Stir in coconut pour batter, evenly into prepared pans baking 20-22 minutes or until wooden tooth pick comes out clean.
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Step 7Let cool in pans 10 minutes. Remove cake from pans and cool completely on wire racks.
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Step 8Spread 1/3 coconut filling between each layer.
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Step 9FROST TOP AND SIDES OF CAKE WITH THE SILKY BUTTER CREAM FROSTING. GARNISH WITH TOASTED SWEETENED COCONUT.
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Step 10FILLING....In bowl combine pudding mix and cream, beat at medium high speed until soft peaks form. Beat in almonds cover and chill. (Note filling may be saved in fridge for two days.)
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Step 11SILKY BUTTER CREAM FROSTING....In top of double boiler, combine sugar and egg whites place over simmering water, whisking constantly.
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Step 12Cook sugar mixture until it reaches 140 on a candy thermometer. Remove from heat.
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Step 13Pour mixture into bowl of an electric stand mixer. Beat on high for 10 minutes.
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Step 14Reduce speed to medium and add butter one tablespoon at a time. Beating until combined after each addition. Use Immediately.
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Step 15Sprinkle coconut on sides and top may also use browned coconut on top as well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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