(substitute 1 cup canned, unsweetened coconut milk for milk)
3/4 cup sugar
1 cup sour cream
4 Tbsp milk
1/2 cup flaked, sweetened coconut
7 Minute Frosting-
1/3 cup water
1/8 tsp salt
1/4 tsp cream of tartar
1 1/2 cup sugar
2 egg whites
1 1/2 tsp vanilla
Flaked, sweetened coconut for sprinkling
Make the basic cake substituting coconut milk for
regular milk. While cake is baking, prepare
filling. Stir together sugar, sour cream, milk
and coconut in a bowl until well blended. Remove
cake layers from oven and allow cake to remain in
pans as you prepare to stack and fill.
Remove first layer and invert onto cake plate.
Using the wrong end of a wooden spoon, poke holes
approximately 1 inch apart until entire cake has
been poked. Spread one third of filling mixture on
cake layer. Top with second layer, repeat process.
Top with last layer and repeat process again.
(As I stack layers together, I stick them with
toothpicks to prevent cake from shifting.) You can
place the cake in the refrigerator for 3 days to
allow it to absorb the filling mixture.
Prepare 7 Minute frosting- Frost top and sides of
cake. Sprinkle top and sides with additional
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