23Ingredients
Calories
90Minutes

Ingredients

  • 2 cups Swans Down Cake Flour (sifted)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (softened)
  • 1 cup sugar
  • 4 large egg yolks (reserve whites for frosting)
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups sweetened coconut flakes
  • 14 ounces sweetened condensed milk
  • 1/4 cup unsalted butter
  • 4 large egg yolks (lightly beaten)
  • 14 ounces sweetened coconut flakes
  • 1/2 teaspoon coconut extract
  • 3 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2/3 cup water
  • 4 large egg whites (reserved from cake recipe)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut extract

Directions

  1. Preheat oven to 325°.
  2. Spray 4 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper. Spray again, and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  4. In a separate medium bowl, combine butter and sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 6 minutes.
  5. In a small bowl, whisk together egg yolks, sour cream, and extracts; set aside.
  6. With mixer at low speed, add flour mixture to butter mixture in 3 batches, alternating with egg yolk mixture and beginning and ending with flour mixture. Beat until smooth. Spoon batter into prepared pans.
  7. Bake until a wooden pick inserted in center comes out clean, approximately 25 to 35 minutes. Cool in pans 15 minutes; remove to wire racks to cool completely.
  8. Coconut Filling: In a medium saucepan, bring condensed milk and butter to a boil over medium-high heat. Remove from heat. Pour approximately 1⁄2 cup milk mixture into yolks, whisking constantly. Add yolk mixture to saucepan, whisking to combine. Add coconut and extract, stirring to combine. Cover, and refrigerate 1 hour.
  9. In a double boiler over simmering water, combine sugar, cream of tartar, salt, water, and egg whites. Beat on high speed with an electric mixer 8 minutes. Add extracts, beating to combine. Use immediately.
  10. Once layers have cooled completely, spread Coconut Filling between layers. Frost sides and top of cake with 8-Minute Coconut Frosting. Immediately cover sides and top of cake with coconut, pressing gently to adhere. Cover, and store in refrigerator up to 3 days, or freeze up to 1 month.
Discover more recipes from Swans Down®

Reviews(0)

Yummly User