| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Coconut | 10 | Servings | |
INGREDIENTS
| 1 1/4 | c | Heavy Cream |
| 3/4 | c | Sugar |
| 2 | tb | Cream Of Coconut |
| 1 | tb | Cornstarch |
| 1 | tb | Milk |
| 1/2 | c | Unsalted Butter; Room Temperature |
| 1 | c | Shredded Coconut |
| 3 | c | All Purpose Flour |
| 1 | tb | Baking Powder |
| 1/4 | ts | Salt |
| 1 1/2 | c | Sugar |
| 4 | lg | Eggs |
| 3/4 | c | Unsalted Butter; Cut Into Small Pieces, Room Temperature |
| 1 | c | Shredded Coconut |
| 1 | tb | Pure Vanilla Extract |
| 1 | c | Milk |
| 6 | oz | Cream Cheese; Softened |
| 1/2 | c | Unsalted Butter; Room Temperature |
| 1/4 | ts | Salt |
| 1 | lb | Confectioner's Sugar |
| 3 | tb | Milk |
| 1 | tb | Pure Vanilla Extract |
| 1 | c | Sugar |
| 1 | c | Water |
| 1/4 | ts | Pure Vanilla Extract |
| 1/2 | c | Shredded Coconut; For Garnish |
INSTRUCTIONS
FILLING CAKE ICING SYRUP AND GARNISH Prepare the filling: Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer. Stir the cornstarch and milk together in a small bowl until there are no lumps. Whisk the cornstarch mixture into the simmering cream until smoothe; cook, stirring, for 3 minutes longer. Add the butter and shredded coconut; continue cooking, stirring, 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake. Preheat the oven to 350 degrees F. Grease three 9 inch round cake pans and line the bottom with waxed paper. Grease the paper and then flour the pans lightly, tapping out any excess. Prepare the cake: Sift the flour, baking powder and salt together; reserve. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the butter, vanilla, and milk; continue beating for 2 minutes. Add the reserved dry ingredients and beat for 1 minute. Scrape the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes in pans on a rack for 20 minutes. Unmold the cakes, carefully peeling paper off and allow to cool completely on a rack. Prepare the icing: Place the cream cheese and butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smoothe and soft. Prepare the syrup: Place the sugar, water and vanilla in a small saucepan and bring to boil. Boil for 3 minutes, stirring occasionally. Remove from heat and brush the top of each cake layer with a pastry brush--you don't have to use all the syrup. To assemble the cake: Place one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with the 1/2 cup shredded coconut. NOTES : Be sure to prepare the filling well in advance so that it has time to thicken up before assembling the cake. Recipe by: Sheila Lukins Posted to MC-Recipe Digest V1 #1005 by "Liila<liila@gate.net>" <liila@gate.net> on Jan 12, 1998
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