Hawaiian Coconut Cake Recipe

ingredients

Cake
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all purpose flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon almond extract
2 tablespoons sugar
1/4 cup coconut milk

Frosting and Filling
2 1/2 cups sour cream
2 1/2 cups sugar
1/2 teaspoon almond extract
2 cups coconut
8 ounces whipped topping
1/2 cup cream of coconut

directions

For cake: Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs 1 at a time beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9" round cake pans.

Bake at 350 degrees F (325 degrees F for dark pans) for 20 to 25 minutes or until a wooden pick comes out clean when inserted in the center of cake. Cool in pans on wire rack for 10 minutes; remove from pans, and cool on wire racks.

Combine 2 Tablespoons sugar with coconut milk, heat in microwave for 30 seconds and stir to dissolve sugar. Brush each layer with the coconut mixture.

FROSTING AND FILLING: Stir sour cream, sugar, extract and coconut in a bowl, mix well (mixture will be thin). Reserve one cup for later.

Put bottom cake layer on cake plate frost with filling, add the second layer and repeat, top with last layer. Add whipped topping and cream of coconut to reserved frosting. Frost top and sides; add additional coconut to top and sides as well. Refrigerate for several hours before serving.

nutrition data

Nutritional data has not been calculated yet.