Incredible Coconut Cake Recipe: This 1, 2, 3, 4 Coconut Cake Recipe Takes 3 Days to Make (But It's Worth It!) by Melissa Vickers
Coconut cake is my father-in-law’s favorite cake, so in honor of his 95th birthday, I decided to make him one. The last time I tried was 17 years ago, and because of various distractions, the icing I tried was more like gummy worms than the light and fluffy icing I was hoping for.
This time, I started by watching this Paula Dean video. This cake recipe is in three parts: the cake, the filling and the frosting. It includes a three-day “hibernation” in the refrigerator. The end result is worth the time and effort!
Prep Time: 1 hour plus 3 days in the refrigerator
Cook Time: 25 to 30 minutes
Total Time: 1 1/2 hours, plus 3 days in the refrigerator
Servings: Makes 1 cake
- 2 sticks butter (1/2 pound), at room temperature
- 2 cups granulated sugar
- 3 cups self-rising flour, sifted
- 4 eggs
- 1 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/3 cup water
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar (or 1 tablespoon light corn syrup)
- 1 1/2 cups granulated sugar
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
Here's how to make it:
- To make the cake, preheat oven to 350 degrees F. Grease and flour two 9-inch or three 8-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, one 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. Hold pans 3 to 4 inches above the counter and drop them a few times to release air bubbles. (This makes for a level cake layer.) Bake for 25 to 30 minutes or until done.
- To make the 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 pan as you prepare to stack and fill. Remove first layer and invert onto cake plate. Slip pieces of waxed paper under the edges of the cake to protect your cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer if you have three and repeat process again. Put toothpicks in to make sure the layers don’t slide! Put the cake in the refrigerator for three days to allow it to absorb the filling mixture.
- To make the frosting, make sure your bowl, mixer beaters, spatulas, etc., are clean and free from any oil that will mess with the egg white. Separate the egg whites one at a time in a separate bowl to make sure you don’t get any yolk in the mixture. Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer. Using the double boiler method, place the bowl over the top of rapidly boiling water. Make sure that boiling water doesn’t touch the bottom of the top bowl to prevent frosting from being grainy. Set a timer for 7 minutes and beat constantly on high speed with electric mixer. Remove the bowl from the boiler and gently stir in vanilla with a spatula.
- Ice the sides of the refrigerated cake, and then the top. Take handfuls of coconut and lightly press them against the side and top of cake. Remove the waxed paper from the cake plate, lick any frosting off your fingers and marvel at the beautiful cake you’ve created!
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
Related Products on Amazon We Think You May Like:
Round Cake Pans $8 & Up
Electric Mixers $15 & Up
Double Boilers $10 & Up
Granulated Sugar $2 & Up
Self-rising Flour $3 & Up
Unsweetened Coconut Milk $2 & Up
Vanilla Extract $3 & Up
Unsweetened Shredded Coconut $3 & Up
Cream of Tartar $3 & Up
Light Corn Syrup $3 & Up
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