Layered Coconut Cake

This is a layered coconut cake. It rocks. Seriously.

This cake was my first attempt at a layered cake. Before this I stayed away from them due to their intimidation factor.

However it was a pretty special lady's birthday and this was what the sweet tooth fairy had in mind.

What can I say? This cake took a little effort, but was well worth it. My changes - not much, actually. I didn't pour the filling over the top layer, but now that I realize letting it sit for a few days is key for flavor, I will definitely do this the next time I make this recipe. I also added a dash of almond extract. Other than that it is nearly the same as the original. Enjoy!! Make sure you have lots of friends around to help you eat this bad boy.

Layered Coconut Cake
Adapted from: Jamie's Coconut Cake

Cake:

• Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows

Filling:

• 3/4 cup sugar
• 1 cup sour cream
• 4 tablespoons milk
• 1/2 cup flaked, sweetened coconut

Frosting:

• 1 recipe 7-minute Frosting
• Flaked, sweetened coconut, for sprinkling

Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. 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. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

Basic 1-2-3-4 Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond 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 milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and almond extracts 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. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

7-Minute Frosting:

• 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

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.