November Challenge: Coconut Cake

November is my month to pick what we bake over at Have the Cake. Check out what I'm proposing, and please feel free to bake along with us!

I know November's baking line up is often filled with pumpkins, and I wondered whether you'd all be hoping for something of that nature that you could bring to Thanksgiving dinner. All I can say is: I hope your relatives also like coconuts.

I've been wanting to make coconut cake for a while. My birthday was in September, and I almost baked myself a coconut birthday cake. Instead I got lazy and baked nothing. So this one has been on my to-try list for quite a while.

I first fell head-over-heels for coconut cake at Billy's Bakery in Chelsea. Any of you who are close to NYC should really check it out. While I'm partial to the coconut, you really can't go wrong there. And they are extremely generous with their cake cutting!

Below is the recipe I'm going to try, which is from butter lover extraordinaire, Paula Deen. There is also a really tasty looking recipe in this month's Jamie.

Happy baking!

Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup canned unsweetened coconut milk
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

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, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks and cool completely.

Filling

• 3/4 cup sugar
• 1 cup sour cream
• 4 tablespoons milk
• 1/2 cup flaked, sweetened coconut

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

Using the wrong end of a wooden spoon, poke holes in the first layer of the cake, approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Frosting:

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.