Wednesday, December 12, 2012


I got both the cake and the icing recipes from an Oxmoor House publication a few years ago.

1 1/4 cups unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup coconut milk
1 tsp vanilla extract
1 tsp coconut extract

Preheat oven to 350 degrees.
Grease 2 9-inch round cake pans, line with waxed paper and grease the paper.  Dust lightly with flour; set aside.

Using an electric mixer on low speed, beat butter for 2 minutes or until creamy.  Gradually add in the sugar, beating at medium speed until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating just until the yellow disappears into the batter.

In a medium bowl combine the flour, baking powder, and salt.  Add to the butter mixture, with mixer on low speed, alternately with the coconut milk.  Add the vanilla and coconut extracts.  Divide the batter evenly between the two prepared pans.

Bake at 350 degrees for 23 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.  Cool in the pans on a wire rack for 5 minutes.  Remove from pans, peel away waxed paper and cool completely on the wire racks.

1 can (12-oz) evaporated milk
1 1/2 cups granulated sugar
3/4 cup butter
4 egg yolks, lightly beaten
2 1/2 cups flaked coconut
1 1/2 cups chopped pecans
2 tsp vanilla extract

In a 3-quart saucepan, combine the milk, sugar, butter, and egg yolks.  Bring the mixture to a simmer over medium heat cooking until thickened, about 8 to 10 minutes.  Stir occasionally while cooking.  Remove from the heat and stir in the vanilla, coconut, and pecans.  Allow to cool slightly before frosting cake.

To assemble, place one layer on cake plate and top with approximately half the icing.  Top with the second layer and the remaining icing.

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