Tuesday, January 11, 2011
Mama's Coconut Cake
Deluxe Yellow Cake Mix, prepared
in 3 cake pans for 3 layer cake
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
Prepare cake mix according to package directions. Divide batter between the 3 pans. Bake at 350 for recommended time. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
When done remove cake from pans and cool on wire racks. Trim tops of 2 of the layers to flatten. These are the bottom and middle of the cake. Before assembling, sprinkle the cake tops with Coconut Amaretto.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with filling. Place the second layer on top, top side up, and spread with filling. top with the third layer and frost the top and the sided. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.