COCONUT CAKE WITH BERRY FILLING

I admit this cake is a bit time-consuming, but it isn't difficult.  If someone you love loves coconut and you want to do something especially nice for them, this is the cake.  I made it this weekend, and JT said it might be the best cake he has ever eaten; Scott said it was a “moaner”; Logan said it was “damn good”; and Kim thought it was light and airy and absolutely perfect.   The recipe called for raspberry preserves, but Logan wanted blueberry preserves, so honestly any berry that you like will be enjoyable.  Trust me, if you like coconut this cake is for you!

3 c. sifted cake flour (sift before measuring)

2 t. baking powder
¼ t. salt
1 c. unsalted butter, room temperature
1 lb. powdered sugar
4 egg yolks, well beaten
1 c. coconut milk
1 t. vanilla
1 t. coconut extract
14 oz. shredded coconut, divided
4 egg whites, well beaten with a mixer, almost to meringue stage
Good quality berry preserves of choice, at least 1 cup *

Preheat oven to 350 degrees.  Grease and flour 2 – 8 or 9” cake pans.

Combine the cake flour, baking powder and salt in a bowl.  Sift these ingredients together 3 additional times.

In a mixing bowl, cream butter thoroughly adding sugar gradually.  Continue creaming until light and fluffy.  Add the egg yolks and beat well.  Slowly add the flour mixture alternately with the milk, beating well after each addition.  Stir in extracts and 1 c. shredded coconut.  Fold in the egg whites gently until well combined.

Pour into prepared pans and bake about 35 minutes for 8” pans and about 30 minutes for 9” pans, or until a wooden pick inserted in center comes out clean.  Don’t overbake.  Cool in pan about 10 minutes and then remove from pan and cool completely, covering cake with a light tea towel to keep it from drying out.

*If you choose raspberry, blackberry, or strawberry, you might want to press it through a sieve slowly to get out all the seeds.  Blueberry doesn’t have seeds so it is an easier yet delightful choice.

FROSTING:

1 c. whole milk

3 TB flour
1 c. unsalted butter, room temperature
1 c. white sugar
½ t. vanilla extract
½ t. coconut extract
1-1/2 c. powdered sugar
Rest of 14 oz bag of shredded coconut

In a saucepan, use a whisk to blend flour into milk.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir 2 more minutes.  Remove from heat and cover the surface with plastic wrap.  Cool to room temperature without stirring.

In a medium mixing bowl beat butter, white sugar and extracts until light and fluffy.  Add cooled milk mixture a quarter cup at a time, beating on low speed after each addition until smooth.  Add powdered sugar ½ c. at a time, beating well afterward.  Beat until mixture is light and fluffy.

Slice each layer in half.  Spread a thin layer of preserves on the bottom layer and lightly sprinkle shredded coconut.  Put on second layer and spread with frosting.  On third layer do preserves and coconut again.  Top with fourth layer and spread entire cake with frosting.  Sprinkle coconut on top of the cake and lightly press coconut into the sides of the cake.