Name: Coconut Dream Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 2/3 cup butter, softened -; 1-3/4 cups sugar -; 2 large eggs, room temperature -; 1-1/2 teaspoons vanilla extract -; 2-1/2 cups all-purpose flour -; 2-1/2 teaspoons baking powder -; 1/2 teaspoon salt -; 1-1/4 cups 2% milk -; Filling: -; 3 cups sweetened shredded coconut -; 1 cup confectioners' sugar -; 1 cup sour cream -; Frosting: -; 1-1/2 cups sugar -; 1/3 cup water -; 2 large egg whites -; 1/4 teaspoon cream of tartar -; 1 teaspoon vanilla extract -; Additional coconut, optional -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Coconut Dream Cake

1. 2/3 cup butter, softened -

2. 1-3/4 cups sugar -

3. 2 large eggs, room temperature -

4. 1-1/2 teaspoons vanilla extract -

5. 2-1/2 cups all-purpose flour -

6. 2-1/2 teaspoons baking powder -

7. 1/2 teaspoon salt -

8. 1-1/4 cups 2% milk -

9. Filling: -

10. 3 cups sweetened shredded coconut -

11. 1 cup confectioners' sugar -

12. 1 cup sour cream -

13. Frosting: -

14. 1-1/2 cups sugar -

15. 1/3 cup water -

16. 2 large egg whites -

17. 1/4 teaspoon cream of tartar -

18. 1 teaspoon vanilla extract -

19. Additional coconut, optional -

How to cook deliciously - Coconut Dream Cake

1. Stage

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper.

2. Stage

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

3. Stage

Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

4. Stage

In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting.

5. Stage

For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes.

6. Stage

Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.