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Epicurious

Coconut Cake

Recipe information

  • Yield

    serves 12 to 16

Ingredients

One 18 1/4-ounce package yellow pudding cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces canned or frozen shredded coconut

Icing

2 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup, or 1/4 teaspoon cream of tartar
1/3 cup cold water
Dash of salt
1 teaspoon vanilla
Additional coconut to top icing (about 1/2 cup)

Preparation

  1. Step 1

    Preheat oven to 350 degrees. Make cake by following directions on package, substituting milk for water. Divide and bake in three 9-inch round cake pans for 20 minutes. Remove from oven and allow to cool for 5 minutes. Remove from pans. Stir together sour cream, sugar, and coconut. Spread between slightly warm cake layers, piercing each layer as you stack them. Store cake in container in refrigerator for 2 to 3 days. This allows cake to soak up moisture from the coconut. On the third day, prepare icing for cake.

  2. Icing

    Step 2

    Place all ingredients except vanilla and additional coconut in top of double boiler, but do not place over heat; beat 1 minute with electric hand mixer. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water; add vanilla and beat until it reaches spreading consistency (about 2 minutes). Frost top and sides of cake; sprinkle with additional coconut. Cover and store at room temperature.

Paula Deen's Kitchen Classics
TagsLayer CakeCakeDessertCoconutFruitBakingElectric MixerEasterCookbooks
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