Monday, August 16, 2010

Coconut Cake

Hubby's birthday is at the beginning of the month and I always make his favorite cake.
I also love to fill the cake with the correct amount of candles plus one for luck, so happy counting :)
It is a Coconut Cake with vanilla buttercream icing and covered in coconut.
This is the best cake from scratch I have ever made.  I love how moist it is.
And the outside is fun, like a giant puff ball.
He blew out all the candles, looks like his wish will come true :)

printable recipe
Coconut Cake- cake recipe from Paula Deen, icing by me
2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Icing and filling:
2 sticks butter
8 cups powdered sugar
2 teaspoons vanilla
3-6 Tablespoons milk or coconut milk
1 small bag shredded coconut


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. I used 2 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 coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla 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.

Cream butter and slowly add the powdered sugar.  Add milk until you reach the desired consistency. Stir in vanilla.  Spread icing on the bottom layer of the cake.  Place the other cake on top and spread icing on top and down the sides.  Cover the whole cake in coconut.

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