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Coconut Cake Recipe


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     Coconut Cake

Category   Desserts - Breads
Sub Category   None
Servings   2-3 Layer Cake
Preptime   30 Min

Basic Cake Recipe
(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 coconut.

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