
This cake can even be frozen, as long as it's well-wrapped. Wrap it well and it'll keep in your freezer for months. When you thaw it, you'll think it's a freshly made cake. This is a handy trick to remember when you want to make dessert ahead of time for an event and you would like to get it made and out of the way in advance.
The original recipe calls for a fresh coconut. Since coconuts aren't always easy to find at this time of year, and because cooking one takes up some time, I find it much simpler to use 2 bags of frozen coconut in place of the fresh. This is for the benefit of saving time and making it easier to prepare. The regular bagged coconut will work in the recipe, but the frozen is so much better as far as being closer to fresh, that I recommend the frozen much more.
Don't let the length and details of this recipe prevent you from trying this treat! It's well worth the time it takes. Just follow the directions carefully and your work will repay you with a wonderful cake!
As you enjoy the holiday weekend, keep in mind the true meaning of Easter. Have a great holiday and join me Monday as we decide what to do with all the leftovers!
A classic cake for Easter
- 1 cup butter, softned
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 3 scant teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup water
- 1 teaspoon vanilla extract
Coconut filling:
- 1 large fresh coconut, grated and milk reserved OR 2 bags frozen coconut, thawed
- milk if needed
- 2 cups sugar
- 2 generous tablespoons cornstarch
Simple Buttercream Icing:
- 3 cups confectioner's sugar (about 3/4 of a one pound box)
- 1/2 stick butter, melted
- 1/2 teaspoon coconut extract
- hot water to make a spreadable consistency
To assemble the cake, place one layer top side down on a serving plate. Thinly slice off the top of the layer and place 1/3 of the coconut filling on top, along with 1/3 of the reserved coconut, replacing the cut portion of the layer (this helps the filling seep into the cake layers). Repeat these steps with the remaining two layers, ending with coconut on the top. Prepare the Simple Buttercream Icing and spread this on the sides of the cake. Yield: about 16 servings.
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