I have a slight obsession with coconut.
No really – it’s scary.
On Valentine’s Day, I squish each candy in those heart shaped boxes until I find the chocolate filled with sweet goodness.
I like me some coconut.
Apparently, so does my 2 year old. At Easter, she ate 1/2 the cake before it was even served! It didn’t help that Grandma let her – but that’s another story.
When I finally had a bite I understood why my Miss Gracie loved this cake so much! The answer is this – it’s tasty.
No, I’m talking really tasty folks. Even Kyle liked it – and he’s not a huge fan of coconut. The center is perfectly moist and the frosting is glorious. Add a little coconut on top, and I’m set!
Add this treat to your recipe book! Your friends and family will thank you!
Mom’s Coconut Cake (originally from Southern Living Magazine, December 2012 – with changes)
- Parchment paper
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup butter, softened
- 2 cups sugar
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 5 egg whites
- Add two teaspoons coconut flavoring
1. Preheat oven to 350°. Grease 3 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
2. Stir together milk and vanilla.
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
4. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
5. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 40 minutes).
- 1 3/4 cups heavy cream
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 Tbsp of coconut flavoring
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10 to 12 minutes or until mixture reaches a chilled pudding-like thickness. Remove from heat; stir in coconut flavoring. Cool to room temperature (about 1 hour). Place plastic wrap directly on mixture (to prevent a film from forming), and chill 6 to 24 hours.
**Mom’s Tips: This was enough filling to fill all the layers (3) and put some on the top. I then put coconut on the top of the cake over the coconut filling. Frost the sides of the cake after filling and put the coconut on the top last.
- 1 cup butter, softened
- 1/4 teaspoon salt
- 1 (32-oz.) package powdered sugar
- 6 to 7 Tbsp. milk
- 1 tablespoon vanilla extract
Beat butter and salt at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with 6 Tbsp. milk, beating at low speed until blended and smooth after each addition. Stir in vanilla. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until frosting reaches desired consistency.
Mom’s Tips: I only frosted the sides with the buttercream icing as I used the Eggnog Filling above.