CAKE: Homemade Coconut Cake 1 cup room temperature butter 4 eggs 2 cups sugar 3 cups self-rising flour, sifted 1 cup canned coconut milk 1 teaspoon vanilla essence, pure FILLING 1 cup sugar 1 quart sour cream 4 teaspoons milk 1/2 cup flakes sweetened coconut FROSTING 1 and 1/2 cup sugar […] 1/4 teaspoon cream of tartar

Coconut Cake from Scratch

CAKE
1 cup room temperature butter
2 c. sugar
4 eggs
3 cups self-rising flour, sifted
1 cup canned coconut milk
1 teaspoon vanilla essence, pure

FILLING
1 cup sugar
1 quart sour cream
4 teaspoons milk
1/2 cup flakes sweetened coconut

FROSTING
1 and 1/2 cup sugar
1 tablespoon white corn syrup or 1/4 teaspoon cream of tartar
a quarter teaspoon of salt
a third of a cup of water
2 beaten egg whites
1 1/2 tsp pure vanilla extract

GARNISH

optional shredded coconut

Directions
Preheat the oven to 350°F. Grease and flour three (9-inch) round cake pans.
Cream butter with an electric mixer until fluffy. Continue to cream for 6 to 8 minutes after adding the sugar. Add the eggs one at a time, beating thoroughly after each addition. Alternately add flour and milk to creamed mixture, beginning and finishing with flour. Continue to beat in the vanilla until just combined.
Divide the batter evenly between the prepared pans. Holding the pan 3 or 4 inches above the counter, level the batter in each pan before placing it flat onto the counter. Repeat multiple rounds to remove air bubbles and provide a more flat cake. Cook for 25–30 minutes, or until done. Cool in the pans for 5 to 10 minutes. Invert the cakes onto cooling racks to cool. Allow to cool completely.

Prepare the filling while the cake is baking. In a mixing dish, combine the sugar, sour cream, milk, and coconut until well combined.

Remove the cake layers from the oven and leave them in the pans while you ready to stack and fill. Remove the first layer and place it on a cake plate. Poke holes about 1 inch apart with the wrong end of a wooden spoon until the entire cake has been pierced. Spread 1/3 of the filling mixture on top of the cake layer. Repeat the process with the second layer. Repeat the process with the final layer. (As I stack the layers together, I use toothpicks to keep the cake from shifting).

In the top of a double boiler, combine sugar, cream of tartar or corn syrup, salt, water, and egg whites to make the frosting. For 1 minute, beat using a hand-held electric mixer. Place the pan over boiling water, being careful not to let the boiling water touch the bottom of the upper pan. (If this happens, your frosting may turn gritty). For 7 minutes, beat on high speed with an electric mixer. Mix in the vanilla extract. First, frost the sides of the cake, taking care not to get crumbs in the icing. After the cake has been thoroughly covered, lightly cover the icing with coconut.
Cover loosely and place in the refrigerator for three days (if you can stand it!).