March 2008|
Cream of Coconut Cake
INGREDIENTS
1 cup butter, at room temperature
1-1/2 cups sugar
2 tsp baking powder
1/2 tsp baking soda
4 large eggs
1 can (15 oz) cream of coconut
(not coconut milk)
2 tsp vanilla extract
3 cups cake flour (not self-rising)
3/4 cup buttermilk
16 oz strawberries
3 cups heavy (whipping) cream
3 cups sweetened flaked coconut
(more cakes)
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PREPARATION
1. Divide oven in thirds. Heat oven to 350ºF. Coat three 8 x 2-in. round cake pans with nonstick cooking spray. Line bottoms with wax paper; spray paper.
2. Beat butter, sugar, baking powder and baking soda in a large bowl with mixer on medium 1 minute until blended. Add eggs, one at a time, beating well after each. Add 1 cup cream of coconut and the vanilla. Beat 1 minute until fluffy.
3. On low speed, beat in flour in three additions alternating with buttermilk in two additions, just until blended. Divide batter between prepared pans, spreading evenly.
4. Bake 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Invert, remove pans, peel off paper and cool completely.
5. Assemble: Cut enough strawberries into 1/4-in.-thick slices to make 2 cups. Reserve remaining whole berries for garnish.
6. Beat heavy cream and the remaining cream of coconut in a large bowl until stiff enough to spread.
7. Place a cake layer on a serving platter. Spread with 1 cup whipped cream; top with 1 cup sliced berries and cake layer; repeat. Frost sides and then top with remaining whipped cream. Cover sides and top with coconut. Refrigerate at least
1 hour before serving.
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