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1
Cake: Beat together the first seveningredients at medium speed until mixed well.
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2
Add the extracts and mix well.
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3
Add the eggs, one at a time, beating well after each addition.
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4
Stir in coconut.
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5
Pour batter into 4 greased and floured 9-inch round cakepans.
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6
Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
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7
Cool pans on a rack 10 minutes before removing.
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8
Continue to cool on the rack until room temp is reached.
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9
Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
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10
You want it thick and bubbly.
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11
Remove from heat.
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12
Stir in coconut and vanilla-mix well and cool completely.
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13
(makes 5&1/2 cups) Spread coconut filling between layers.
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14
Beat whipping cream on high until foamy.
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15
Gradually add powdered sugar, beating until soft peaaks form.
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16
Spread on top and sides of cake.
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17
Garnish with toasted coconut flakes.
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18
OR.
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19
Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
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20
Add sugar alternately with coconut milk, beating until smooth.
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21
Frost cake and garnish with toasted coconut.
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22
(makes 9 cups).