Coconut Cake
* Preheat oven to 350 degrees
* Bakes for 25 minutes
* Makes 3 9x12 pans
Ingredients:
Cake:
* 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
Filling:
* 3/4 cup sugar
* 1 cup sour cream
* 4 tablespoons milk
* 1/2 cup flaked, sweetened coconut
Frosting:
* Flaked, sweetened coconut, for sprinkling
Directions:
1. Using an electric mixer, cream butter until fluffy.
2. Add sugar and continue to cream well for 6 to 8 minutes.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
5. Add vanilla and continue to beat until just mixed.
6. Divide batter equally among prepared pans.
7. Flatten batter in each pan by dropping the pan it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
8. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
9. While cake is baking, prepare filling.
10. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
11. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill.
12. Remove first layer and invert onto cake plate.
13. Spread 1/3 of filling mixture on cake layer.
14. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
25. Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.