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Coconut Cake

This recipe makes a wonderful six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.

  • Yield: Makes three 6-inch layers

Source: Martha Stewart Living, May 1997

Ingredients

  • 2 cups sifted cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
  • 1 cup superfine sugar
  • 4 large egg yolks, lightly beaten
  • 2/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Coconut-Cream Filling
  • 11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
  • Seven-Minute Frosting

Directions

  1. Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt, and set the bowl aside.

  2. Cream the butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add the sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.

  3. Alternate adding the flour mixture and the sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in the vanilla. Divide the batter between the prepared cake pans. Bake 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning, until a cake tester inserted into the center of each cake comes out clean. Transfer cake pans to wire racks to cool, about 15 minutes. Remove the cakes from the pans, and let cool completely on racks, tops up.

  4. To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome-side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous ˙ cup coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of the cake with seven-minute frosting. Sprinkle the remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

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