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REC: Jamie's Coconut Cake, from Paula's Home Cooking 11-22-04 (no buttercream in sight!)


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Posted to Thread #13853 at 9:00 pm on Feb 19, 2009

with my notes and changes in brackets... By the way, there is no need to refrigerate this finished cake - it was still perfect on day 3.

Jamie's Coconut Cake
Recipe courtesy Paula Deen

Ingredients
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 [I used coconut milk]
* 1/2 cup flaked, sweetened coconut
* Frosting
* 1 recipe 7-minute Frosting
* Flaked, sweetened coconut, for sprinkling

Directions

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). [I had long skewers and used 3 down thru all layers. At this point, leave it at room temp. about 30 min., then you can refrigerate overnight to frost next day if you want.. before refrigerating, I smeared a thin layer of filling all around the outside to keep it from drying out].

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

Yield: 1 (3-layer) cake


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

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans [or two 9" layers and 8 cupcakes]. 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 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. [NOTE: this will expand about 4 times the original amount, so be sure and have a BIG double boiler]

Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes

Link: http://www.foodnetwork.com/recipes/paula-deen/jamies-coconut-cake-recipe/index.html


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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