Saturday, January 21, 2017

Coconut Layer Cake

   Last night and this morning I made a coconut layer cake at the request of a good friend of mine.. This is a 4 layer cake with a coconut icing that you can see here Coconut Frosting Recipe .
The cake itself is not made of coconut. It is a light white sour cream cake that I thought would be a nice compliment to the coconut frosting with shredded coconut.
 The request was made for a party we are attending together later today. It is a 'knock off" of a Pepperidge Farm coconut layer cake, but better of course, because it was made by me with love and care.

 I am so glad she requested this cake because, although I love coconut, I have not thought of making a coconut cake myself and I  have never tried a Pepperidge Farm coconut layer cake. We will find out later today if my bake has met my friend's expectations, but I do know it was great fun to make and a joy that my friends want me to bake for them. ( I must be doing something right for them to request my baking, especially for special events and parties that mean so much to all involved.!)

Here are a few pics of the finished cake.

Recipe below.

   Coconut Frosting:
5 cups confection sugare
1/2 cup butter ( 1 stick ) at room temperature
1/2 cup coconut milk ( from a can )

Skim off just the cream portion off from the coconut can.
Beat the butter until creamy in mixer.
Add in 2 cups of the confectioners' sugar and mix well.
Add in coconut cream and mix well.
Add slowly the rest of confectioners' sugar.
Scrape the bottom and sides of the bowl, mixing until smooth, spreadable frosting.

  Sour Cream White Cake:
1 box of White Cake Mix
1 cup sour cream
1 cup flour
1 cup milk
2 Tbsp oil
3 eggs separated.

In mixer, mix well egg yolks with 2/3 cup of sugar (2 mins)
Add and mix in oil.
Add in sour cream, mix well and set aside.

In a clean mixer bowl, beat egg white until mixture peaks and thicken.
Slowly sprinkle the 1/3 cup of sugar while the mixer is running in medium speed.

In the egg yolk mixture, fold in egg white until all egg white mix into the the batter.

Prepare and lined bottom of 2 8 or 9 inch cake pan with parchment paper.
Pour cake batter into the cake pan
Preheat oven at 350.
Bake cake in the mid rake for 35 mins.

Let cake cool and flip cake on a pan,
Trim top of cake to level evenly.
Slice cake into 2 to make 4 layers.
Spread coconut frosting on each layer.
Ice and cover the entire cake with rest of coconut frosting.
Sprinkle top and sides of cake with shredded coconut, (1 1/2 cup shredded sweetened coconut)
Refrigerate cake until ready to server.


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