Hazel's Fresh Coconut Cake

Oxmoor House
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.

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Yield:

1 (3-layer) cake

Recipe from

Recipe Time

Prep: 1 Hour, 15 Minutes
Cook: 20 Minutes
Other: 10 Minutes

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
2 to 3 cups shredded fresh coconut (about 2 coconuts)
Garnishes: kumquats, crab apples

Preparation

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.

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.

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.

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.

Note:

Hazel Burwell,

May 2005