Paula Deen's Christmas/December 2007

Coconut Cream Cake
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 (9-inch) cake


INGREDIENTS:
1-1/2 cups unsalted butter, softened 2 cups sugar 8 egg yolks
1-1/3 cups sour cream 2/3 cup coconut milk 1 teaspoon vanilla extract
1 teaspoon coconut extract 4 cups cake flour 1 teaspoon baking powder
1 teaspoon baking soda 1/2 teaspoon salt 2 cups sweetened flaked coconut
1 recipe Coconut Cream Filling 1 recipe Fluffy Meringue Frosting garnish: toasted sweetened flaked coconut, fresh strawberries
COCONUT CREAM FILLING: 2 (3.4-ounce) packages coconut-flavored instant pudding mix 1-1/2 cups milk 1-3/4 cups heavy whipping cream
1 cup confectioners' sugar 1 teaspoon coconut extract 1 teaspoon vanilla extract
FLUFFY MERINGUE FROSTING: 6 egg whites 2 cups sugar 3/4 cup water



1 COCONUT CREAM CAKE: Preheat oven to 350F. Grease and flour 4 (9-inch) cake pans.
2 In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in sour cream, coconut milk, vanilla, and coconut extract until combined.
3 In a large bowl, sift together flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating until combined. Stir in coconut. Pour batter evenly into prepared pans, and bake 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on a wire racks. Spread one-third of Coconut Cream Filling between each layer. Frost top and sides of cake with Fluffy Meringue Frosting. Garnish with toasted sweetened flaked coconut and fresh strawberries, if desired.
4 COCONUT CREAM FILLING: In a large bowl, combine all ingredients. Beat at medium speed with an electric mixer until thickened, about 3 minutes. Cover and chill.
5 FLUFFY MERINGUE FROSTING: In a large bowl, beat egg whites at medium-high speed with an electric mixer until stiff peaks form; set aside.
6 In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat, and boil until mixture reaches 248F on a candy thermometer. With mixer running, pour sugar syrup very slowly over beaten egg whites. Continue beating mixture until it reaches room temperature and is a spreadable consistency. Use frosting immediately.

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