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Fresh coconut cake

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Ingredients/Components

granulated sugar - 1 c
vanilla extract - 1/2 tsp
sour cream - 1 c
salt - 1 tsp
confectioners sugar - 3 4
baking powder - 2 tsp
unsalted butter, softened - 1 c
large eggs, separated - 5 item
coconut extract - 1 tsp
Grease and flour two 9-inch round cake pans
large coconuts - 2 item
Place coconuts on medium-high burner, turning for 5 minutes
cold sour cream - 1/2 c

How to make fresh coconut cake:

Day ahead: Make frosting. Place coconuts on medium-high burner, turning for 5 minutes. Over sink crack with hammer. Discard coconut water. Remove and peel off brown skin. Shred coconut in bowl. Mix with other ingredients. Cover and chill overnight.Cake:2 1/2 c. unsifted all-purpose flour2 tsp. baking powder1 tsp. salt2 c. granulated sugar1 c. unsalted butter, softened5 large eggs, separated1 tsp. coconut extract1 c. sour cream Preheat oven to 350°. Grease and flour two 9-inch round cake pans. In bowl mix flour, baking powder and salt; mix in large bowl with electric mixer at medium-high speed the sugar and butter for 5 minutes until light and fluffy. Beat in yolks one at a time. Add extract, beat in flour mixture in fourths alternately with sour cream in thirds. In large bowl at high speed beat egg whites until stiff. Fold into batter. Pour into pans and bake 30 minutes until done. Cool in pans on rack. In 10 minutes, turn over onto rack to cool.Cream Frosting:1 c. cold heavy cream1/2 c. cold sour cream3 to 4 Tbsp. confectioners sugar Beat ingredients in large bowl until stiff at high speed.

Assemble cake: Half layers horizontally and place on plate; top with 1/4 Coconut Frosting. Repeat with remaining layers and frosting. Spread sides with Cream Frosting. Chill. Serve at room temperature.

Recipe categories: Desserts, Cakes, Coconut.

Rating:

3.4

Average rating: 3.4, total votes: 8

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sugar, cinnamon, eggs, butter, box cool whip