JOE’S ITALIAN'S
COCONUT CAKE
(Yields 1 cake)
1 cup (2 sticks) butter, room temperature
2 cups sugar
4 large eggs
3 cups sifted flour (King Arthur’s is best)
1 cup coconut milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with frosting to make a 3-layer cake.
FROSTING
2 cups sugar
3 cups sour cream
3 cups whipped cream
1 cup flaked coconut for top and side of cake only
Once cakes are completely cooled, pour 1/3 of coconut rum over each one of the cakes.
Layer cakes with frosting and add flaked coconut to top and side of cake. Refrigerate.
