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Hazel's Fresh Coconut Cake

Oxmoor House
Prep time 1 hr, 15 mins
Cook time 20 mins
Other time 10 mins
Yield

1 (3-layer) cake

Southerner Hazel Burwell has been making this stately cake for her family for over 40 years. She brushes the layers with a coconut syrup to keep the cake moist, and adds marshmallows to the frosting to keep it soft.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 tablespoons sugar
  • 1/4 cup fresh coconut milk
  • Boiled Frosting
  • 2 to 3 cups shredded fresh coconut (about 2 coconuts)
  • Garnishes: kumquats, crab apples

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

  2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9" round cakepans.

  3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

  4. Combine 2 tablespoons sugar and coconut milk in a small glass bowl. Microwave on HIGH 1 minute; stir until sugar dissolves. Brush 1 cake layer with half of coconut milk mixture, leaving a 1/2" margin around edges. Spread with 1 cup Boiled Frosting, and sprinkle with 1/2 cup shredded coconut. Top with second cake layer, and repeat procedure. Top with remaining cake layer. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut. Garnish, if desired.