Creamy Coconut Cake

This is for the 4 layer version... I tried to make the 2 layer and the cake turned out perfectly but the icing wasn't thick like it should be so I recommend baking everything and making the whole cake.

2 Eggs

1 Cups All-Purpose Flour

1 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Cups Sugar

1/2 Cup Milk

2 Tablespoons Butter

1 Teaspoons Vanilla

3/4 Cups Shredded Coconut


Allow eggs to stand at room temperature for 30 mins. Meanwhile, pre-heat oven to 350F. Grease and lightly flour two 9in round cake pans (Wilton makes something called "Cake Release" that worked very well for me); set aside. In small bowl stir together flour, baking powder, and salt; set aside.

In Large bowl beat eggs with an electric mixer on high speed about 4min or until thick and lemon colored. Gradually add sugar, beating on medium speed for 4 or 5min or until light and fluffy. Add flour mixture; beat on low to medium speed until just combined.

In small saucepan combine milk and butter. Cook and stir over medium heat until butter is melted. Stir in vanilla. Add warm milk mixture to egg mixture; beat until combined. Pour batter into prepared pans, spreading evenly.

Bake 15 to 18min or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10min. Remove from pans, cool completely on racks.

Wash and dry pans. Repeat the process to make two more layers. Cover the first two layers to keep them moist.
To assemble, turn three cakes bottom sides up. Spread each layer with 3/4 cup Creamy Rich Frosting (recipe below) and sprinkle with 1/4 shredded coconut. Stack layers on serving plate. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting. Garnish with more shredded coconut or fresh coconut curls.

Creamy Rich Frosting- 6 Cups

In a bowl combine one 16oz carton sour cream, 1 pint (2 Cups) whipping cream, 1 1/2 Cups powdered sugar, and 2 Teaspoons of vanilla. Beat with an electric mixer on medium speed until mixture is thickened and soft peaks form (tips curl).


Fresh Coconut Curls

Separate coconut meat from shell in large pieces. Thinly slice with a vegetable peeler. Arrange slices on baking sheet. Bake in the 350F oven for 2 to 3min or just until edges start to brown and coconut is dry; cool.