Coconut Cream Birthday Cake
Coconut Cream Birthday Cake, for my Grandmother! She is a big coconut fan, I have never been so I wasn't too sure about this cake before making it. But she loves coconut, so I decided to go for it. It came out really well! The coconut is not overwhelming at all, most of the taste of it is in the filling. The coconut extract in the cake is just a hint of it. When you taste the cake by itself you can tell their is something special about the white cake, but the coconut is hard to distinguish at first. So throw all the filling, cake & frosting together and it works perfectly. Well, why would I doubt it? Its a Martha recipe.
Unless you are making this cake for a party, or have a giant appetite, I would cut the recipe in half. It makes an extremely massive cake, hence the huge piece still left in my fridge after taking it to the party and dropping some off at relatives.
I am getting a new camera! I am so excited, its a proper full frame camera. Agh! More about that later, I'm too excited to properly explain how this came about. And the weather has gotten terribly hot again, so all I want to do it go lay in front of my fan before I pass out.
2 cups (456g) butter, softened
3 cups (600g) sugar
4 1/2 cups (562g) flour
1 1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cups (354ml) heavy cream
1 1/2 tbsp vanilla
1 tsp coconut extract
*the filling needs to set overnight!
2 1/2 cups (590ml) heavy cream
1 1/2 cups (300g) sugar
1 cup (228g) butter
1/4 cup (27g) cornstarch
1/4 cup (59ml) water
1/2 tsp vanilla
4 1/2 cups shredded sweetened coconut
1 cup (228g) butter, softened
1 cup (225g) cream cheese, softened
1 tsp vanilla
5 cups (625g) powdered sugar
Oven 325. Butter & flour 3 8” cake pans
Cream butter & sugar for 5-6 minutes. Add eggs one at a time. In a
large bowl, sift flour, baking powder & salt. In a small bowl,
mix cream, vanilla & coconut. In alternating batches, gradually
mix the dry mix & wet mix to the creamed butter. Pour into
pans, bake for 40-45 minutes. Let cool completely.
In a medium saucepan, bring the cream, sugar & butter to a boil
over med/high heat. Stir occasionally. In a small bowl, mix
vanilla, cornstarch & water. Add to cream mixture, bring to a
boil & simmer until thickened, 1 minute. Pulse coconut in a
food processor until finely chopped. Remove cream mix
from heat & add coconut. Let cool completely. Cover with plastic,
chill overnight. Beat until smooth right before using.
Beat butter & cream cheese until smooth. Add in vanilla.
Gradually add in sugar until desired thickness achieved.
Cut cakes in half, so there are 6 total layers. Assemble with
filling, stacking all layers. Frost entire cake,
decorate as desired.