Coastal Coconut Cream Cake
This is my son’s county fair cake recipe. He was awarded a top-10 prize and auctioned his cake for big bucks! —Amy Freeze, Avon Park, FL
Prep: 45 min. + chilling Bake: 35 min. + cooling Makes: 16 servings
1 cup butter, softened 2 cups sugar 11/2 tsp. coconut extract 4 large eggs, room temperature 3 cups all-purpose flour 11/2 tsp. baking soda 11/2 tsp. baking powder 1 tsp. salt 1 cup canned coconut milk 1/2 cup cream of coconut 1/4 cup sweetened shredded coconut
FILLING
1 cup sugar
6 Tbsp. cornstarch
1 can (20 oz.) unsweetened
crushed pineapple, undrained 2 Tbsp. butter
FROSTING
33/4 cups confectioners’ sugar 1 cup shortening
1/2 cup butter, softened
11/2 tsp. meringue powder
3/4 tsp. coconut extract
1/4 tsp. salt
2 to 3 Tbsp. canned coconut milk 2 cups sweetened shredded
coconut, toasted
1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
2. Cream butter, sugar and extract until light and fluffy. Add 1 egg at a time, beating well after each addition. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut.
3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool.
4. For filling, in a saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce the heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely.
5. For frosting, in a large bowl, beat confectioners’ sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency.
6. Using a serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with one-third of filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.
1 slice: 788 cal., 41g fat (23g sat. fat), 96mg chol., 560mg sod., 103g carb. (81g sugars, 2g fiber), 5g pro.