unsalted butter (softened)
sweetened flaked coconut
instant coconut cream pudding mix
heavy whipping cream
finely ground toasted almonds
SILKY BUTTER CREAM FROSTING
butter (at room temperature)
1Preheat oven to 350 Grease and flour 4 9" cake pans
2In large bowl beat butter and sugar at medium speed until fluffy.
3Add egg yolks one at a time. Beat well after each addition.
4Stir in sour cream, coconut milk, vanilla, and coconut extract until combined
5In a large bowl sift together flour, baking powder,baking soda, and slat. Gradually add to butter mixture, beating until combined.
6Stir in coconut pour batter, evenly into prepared pans baking 20-22 minutes or until wooden tooth pick comes out clean.
7Let cool in pans 10 minutes. Remove cake from pans and cool completely on wire racks.
8Spread 1/3 coconut filling between each layer.
9FROST TOP AND SIDES OF CAKE WITH THE SILKY BUTTER CREAM FROSTING. GARNISH WITH TOASTED SWEETENED COCONUT.
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.)
11SILKY BUTTER CREAM FROSTING....In top of double boiler, combine sugar and egg whites place over simmering water, whisking constantly.
12Cook sugar mixture until it reaches 140 on a candy thermometer. Remove from heat.
13Pour mixture into bowl of an electric stand mixer. Beat on high for 10 minutes.
14Reduce speed to medium and add butter one tablespoon at a time. Beating until combined after each addition. Use Immediately.
15Sprinkle coconut on sides and top may also use browned coconut on top as well.
Posted: Mon, Jan 30, 2012