Classic Coconut Cake 🥥

Classic Coconut Cake :coconut:

Total Time: 3 hrs 10 mins
Servings: 12

Ingredients:

Coconut Cake

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 2/3 cups sugar

1 cup shortening

1/2 cup butter, softened

1 cup milk

2 teaspoons coconut extract

5 large eggs

1 (6-oz.) package frozen flaked coconut, thawed

Coconut shavings, for garnish

Coconut Filling

1 cup sugar

2 tablespoons all-purpose flour

1 cup milk

2 large eggs, lightly beaten

1 (6-oz.) package frozen flaked coconut, thawed

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

Whipped Cream Frosting

1 1/2 cups heavy cream

3 tablespoons powdered sugar

1 1/2 teaspoons coconut extract

Directions:

Make the Coconut Cake:

Preheat oven to 400°F. Grease and flour 4 (9-inch) round cake pans. Gather your ingredients.

Beat the first 7 ingredients at medium speed with an electric mixer until well blended.

Add extract, beating well.

Add eggs, 1 at a time, beating until blended after each addition.

Stir in flaked coconut.

Pour batter into prepared pans.

Bake the cake layers:

Bake at 400°F for 20 minutes or until a wooden pick inserted in the center comes out clean.

Let cool in pans on wire racks 10 minutes.

Remove from pans to wire racks, and cool completely (about 1 hour).

Toast the coconut:

Meanwhile, reduce oven temperature to 350°F. Arrange coconut shavings in a single layer in a shallow pan.

Bake, stirring occasionally, for 8 to 10 minutes or until toasted.

Make the Coconut Filling:

Cook the first 4 ingredients in a large saucepan over medium-low heat, whisking constantly, for 12 to 15 minutes or until thickened and bubbly.

Remove from heat, and stir in coconut and extracts. Let cool completely (about 30 minutes).

Make the Whipped Cream Frosting:

Beat all ingredients at high speed with an electric mixer until stiff peaks form.

Assemble the cake:

Spread Coconut Filling between layers of cake, leaving a 1-inch border.

Spread Whipped Cream Frosting on top and sides of the cake. Sprinkle toasted coconut on top of the cake, pressing gently to adhere.

Recipe courtesy of Southern Living

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