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Categories:
Swans baking powder baking soda salt butter sugar egg yolks reserve whites sour cream vanilla coconut coconut flakes condensed milk unsalted butter egg yolks coconut flakes coconut sugar cream of tartar salt water egg whites reserved vanilla coconut
Viewed: 30 - Published at: 9 years agoIngredients
- 2 cups Swans Down Cake Flour sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup sugar
- 4 large egg yolks reserve whites for frosting
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups sweetened coconut flakes
- 14 ounces sweetened condensed milk
- 1/4 cup unsalted butter
- 4 large egg yolks lightly beaten
- 14 ounces sweetened coconut flakes
- 1/2 teaspoon coconut extract
- 3 cups sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2/3 cup water
- 4 large egg whites reserved from cake recipe
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
Method
- Preheat oven to 325°.
- Spray 4 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper. Spray again, and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a separate medium bowl, combine butter and sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 6 minutes.
- In a small bowl, whisk together egg yolks, sour cream, and extracts; set aside.
- With mixer at low speed, add flour mixture to butter mixture in 3 batches, alternating with egg yolk mixture and beginning and ending with flour mixture. Beat until smooth. Spoon batter into prepared pans.
- Bake until a wooden pick inserted in center comes out clean, approximately 25 to 35 minutes. Cool in pans 15 minutes; remove to wire racks to cool completely.
- Coconut Filling: In a medium saucepan, bring condensed milk and butter to a boil over medium-high heat. Remove from heat. Pour approximately 1/2 cup milk mixture into yolks, whisking constantly. Add yolk mixture to saucepan, whisking to combine. Add coconut and extract, stirring to combine. Cover, and refrigerate 1 hour.
- In a double boiler over simmering water, combine sugar, cream of tartar, salt, water, and egg whites. Beat on high speed with an electric mixer 8 minutes. Add extracts, beating to combine. Use immediately.
- Once layers have cooled completely, spread Coconut Filling between layers. Frost sides and top of cake with 8-Minute Coconut Frosting. Immediately cover sides and top of cake with coconut, pressing gently to adhere. Cover, and store in refrigerator up to 3 days, or freeze up to 1 month.
