Article: Danielle's Traditional Spring Time Coconut Cream 3 Layer Cake
Danielle's Traditional Spring Time Coconut Cream 3 Layer Cake
The Coconut Cream 3 Layer Cake
Ingredients:
- 1 cup butter or margarine, softened
- 2 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 tsp. Vanilla
- 1 tsp. Lemon extract
- ½ tsp. Butter flavoring
- ½ cup water
- 1 Tbsp. sugar
- Coconut Frosting
- 1 (1 ¼ pound) fresh coconut, grated, or 3 cups canned or frozen coconut
Instructions:
Beat butter in a large bowl at medium speed of an electric mixer. Gradually add 2 cups
sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in flavorings.
Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 for 25-
30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans
on wire racks 10 minutes; remove from pans, and let cake layers cool completely on wire
racks.
Combine water and 1 Tbsp. sugar in a small saucepan; bring to a boil. Reduce
heat, and simmer 3 minutes. Drizzle sugar mixture over cake layers. Stack layers,
spreading about 1 cup coconut frosting between layers, and sprinkling ½ cup grated
coconut on frosting between layers. Spread top and sides with remaining coconut
frosting, and sprinkle with remaining coconut. Store in refrigerator.
Coconut Frosting Recipe:
2 cups whipping cream
½ cup sugar
1 tsp. Vanilla
1 tsp. Lemon extract
2 drops of butter flavoring
Combine all ingredients in a medium bowl; beat at medium speed of an electric mixer
until soft peaks form. Yield: 4 cups
Enjoy!
