Today: Dec 06, 2024

DIY: Coconut Easter cake!

Nicole Dellolio Opinions Editor

            Easter is almost here so the recipe this week is for coconut cake that the rest of the family will love.  This recipe is courtesy of allrecipes.com.

Ingredients:

●       1/4 teaspoon salt

●       1/4 teaspoon baking soda

●       1 1/2 cups butter, softened

●       3 cups white sugar

●       6 eggs

●       1 cup sour cream

●       1 teaspoon vanilla extract

●       1 (7 ounce) package sweetened flaked coconut

●       1 cup milk

●       2 tablespoons cornstarch

●       1 cup white sugar

●       1/2 cup butter, softened

●       1/2 cup solid vegetable shortening

●       2 teaspoons vanilla extract

●       1/2 (7 ounce) package sweetened flaked coconut

Directions:

1.     Preheat oven to 300 degrees F (150 degrees C).

2.     Grease a 10-inch tube pan.

3.     Combine flour, salt, and baking soda in a bowl.

4.     Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.

5.     Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.

6.     Gradually stir flour mixture into egg mixture, mixing until just incorporated.

7.     Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.

8.     Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

9.     Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.

10.  Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.

11.  Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.

12.  Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

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