Coconut Cake

So for Christmas I got: new mixing bowls, an apron, new pot holders, 3 new spatulas, my grandmother's antique cake stand (with matching cover) and a real life stand mixer! I guess people do read this blog. So with M1 making a pretty new white dining room table and having my "new to me" white cake stand I thought a White Fluffy Coconut Cake would be the perfect recipe to start off the new year! I think it came out well, and I'm doing my best not to stalk the fridge for the leftovers.

Filling:
1 ¼ cups heavy cream
¾ cup granulated sugar
1/4 c. coconut milk
1 T cornstarch
1 T milk
½ cup unsalted butter, softened
1 cup shredded coconut

Frosting:
6 ounces cream cheese, softened
¼ c. unsalted butter, softened

confectioners’ sugar to taste
Remaining heavy cream

1/4 c. coconut milk

½ tsp. Vanilla extract

Syrup and Garnish:
1 cup granulated sugar
1 cup water
¼ tsp vanilla extract
½ cup shredded coconut.

Cake:

1 box Vanilla Cake mix: Make cake by following directions on box. Divide into thirds into three 9” round pans greased and floured. Bake until toothpick inserted comes out clean.

Prepare the filling:
Place the heavy cream, sugar, and coconut milk in a heavy saucepan over medium heat and bring to a simmer.

Stir the cornstarch and the milk together in a small bowl until there are no lumps.

Whisk the cornstarch mixture into the simmering cream until it’s smooth; cook, stirring, for 3 minutes longer.

Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes.

Cool to room temperature and then refrigerate until thickened, about 2 hours.

Bake Cake while filling is chilling

Prepare the syrup:
Place the sugar, water and vanilla in a small saucepan and bring to a boil.

Boil for 3 minutes, stirring occasionally

Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. (You don’t have to use all the syrup).

Prepare the icing:
Whip remaining Cream on high speed until stiff peaks form, place to the side.

Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft. Turn off mixer and fold in whipped cream.

Assemble the cake:
Place one cake layer on a serving platter. Brush with Syrup.

Spread it with half of the filling and top with another layer of cake. Top with remaining filling and third layer of cake.

Ice the top and sides of the cake with the icing and then sprinkle the top with ½ cup shredded coconut.

Cut and enjoy!

This cake was from a recipe found on a random recipe. I originally followed their recipe for the cake portion but was sadly disappointed when the cake came out hard and flavorless. I immediately reached for a box of Duncan Hines I had hidden in the cupboard. I think that a boxed cake with homemade fillings and frosting can fool even the toughest of critics .

Original site:

http://www.newitalianrecipes.com/coconut-cake.html