The coconut cake has been a Southern favorite for generations, and is enjoying a recent renaissance as one of our favorite celebration cakes.
Although beautiful and impressive, this coconut cake can be prepared and served with pride by any baker, from the novice to the experienced. All it takes is time and attention to detail. Making the cake ahead of time and allowing the cake to chill in the refrigerator overnight will enhance the rich coconut flavor.
Another time saver for today’s busy baker is skipping the freshly grated coconut. Frozen grated coconut is readily available in the frozen fruit sections of groceries stores and thaws in minutes. Packaged flaked coconut will also produce a delightful cake.
“Take great pride in serving this rich and moist coconut cake to friends and family,” says baking expert Dede Fuson. “Coconut cake is something your family will look forward to enjoying at special occasions throughout the year – from birthdays and weddings to holiday gatherings.”
Coconut celebration cake / Coconut cake recipe
Crisco Original No-Stick Spray
3 cups White Lily All-Purpose Flour
2 teaspoons baking powder
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1-1/2 cups sugar
1 cup sour cream
1 (12 oz.) package frozen grated coconut, thawed or 3 cups fresh grated coconut or sweetened flaked coconut
3/4 cup heavy cream, whipped
Heat oven to 350 F. Coat three 9-inch round cake pans lightly with no-stick cooking spray. Whisk together flour and baking powder in a medium bowl. Set aside.
Beat butter with an electric mixer on medium until light and fluffy. Gradually add sugar, continue mixing until very light, about 4 minutes. Add eggs, one at a time, beating one minute after each addition. Beat 1/3 of flour mixture into egg mixture on low until blended. Beat in 1/2 cup of milk until blended and repeat, ending with the addition of flour. Stir in vanilla extract.
Divide batter evenly among pans. Bake 20 to 25 minutes, or until toothpick inserted in the center comes out clean. Cool on wire rack 10 minutes before removing from pans. Cool completely.
While cake is baking, stir sugar and sour cream together in medium bowl until blended. Reserve 1/4 cup coconut and set aside. Add remaining coconut to sour cream mixture. Blend well. Fold 1 cup sour cream mixture into whipped cream for frosting. Chill sour cream mixture and frosting until cake layers are cool.
Spread sour cream mixture between layers of cake leaving 1/4-inch at edge uncovered. Spread frosting on top and sides of cake. Frosting may run down sides of cake, but will thicken as cake chills.
Sprinkle reserved coconut over top of cake. Chill at least one hour uncovered. Serve or cover and chill up to three days to allow the flavors to blend.