Well friends, it’s Friday again! How did that happen? I have to admit, now that I’m an at-home mom the weekends aren’t very different than weekdays. Friday doesn’t hold quite the anticipation and excitement that it used to, but it does mean that Frank will be home and we’ll get to do some fun family stuff.
The old, cloudy sliding glass door that leads from our dining room to the porch is such an eyesore, and we are finally replacing it! The new door arrived yesterday, so hopefully we (Frank) can get that installed soon, and it will make such a difference. That will be a fun family activity! Haha.
Anyway, I thought I would leave you all with this delicious recipe that I have made time and again, and it never ever fails. If you’re into coconut, you’ll love this cake.
The problem with most cakes, as I see it, is that they’re often dry. Our good friend Paula ensures this cake won’t be dry by including an extra step. She calls it the “filling.” It’s of a runnier consistency than frosting, and it seeps into the layers, soaking the cake in deliciousness. So, this is a three-part process: bake cake, make filling (for between the layers), make frosting (for the top and sides).
It’s best to make the cake a few days ahead of time and keep it in the fridge. That gives the filling plenty of time to moisten the cake. I’ve listed the recipes and instructions below in an easier-to-follow manner than is listed on the foodnetwork website. I hope you’ll give it a try, and if you do…let me know!
(Oh, and in case you missed them, check out my earlier posts from this week: Stamp Your Glass and DIY Bed Skirt.)
Recipe adapted from Paula Deen, via foodnetwork.com
(Prepare the cake a few days in advance and keep it in the fridge.)
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/2 cup flaked, sweetened coconut
While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked (be sure to get close to the edges, where cake usually dries out first). Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
- Toasted flaked, sweetened coconut (for sprinkling)
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.