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Sour Cream Coconut Cake

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Level: Intermediate

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Description

Fantastic coconut cake!

Ingredients

  • FOR THE FILLING:
  • 12 ounces, weight Frozen Shredded Coconut, Thawed
  • 8 ounces, fluid Sour Cream
  • 1-½ cup Sugar
  • FOR THE CAKE:
  • 1 package Duncan Hines Deluxe Yellow Cake Mix (16.5oz Box)
  • 1 ounce, weight Box Vanilla Instant Pudding Mix
  • ½ cups Corn Oil
  • 1 cup Water
  • 1 teaspoon Vanilla Extract
  • 4  Eggs
  • FOR THE FROSTING:
  • 2  Egg Whites
  • ¾ cups Sugar
  • ⅓ cups Light Karo Syrup
  • 2 Tablespoons Water
  • ¼ teaspoons Cream Of Tartar
  • ¼ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • Shredded Coconut

Preparation

Preheat oven to 350 F.

In a medium sized bowl mix coconut (thawed), sour cream and 1 1/2 cups sugar together and set aside until cake is done.

In a large bowl combine cake mix, pudding mix, oil, water, vanilla and the 4 eggs. Mix until thoroughly combined. Pour the batter into two 9 inch cake pans and smooth the tops. Bake at 350 F for 30 minutes or until done.

Remove cakes from the oven. While still warm, split them in half horizontally with a long piece of string or a long knife. Put the first layer on a serving tray.

Top the first layer with 1/3 of the coconut mixture, spreading it out on top. Top that with another cake layer and another 1/3 of the coconut mixture on top. Then do the same with a third layer of cake putting the remaining coconut mixture on top of it. Then put the fourth cake on top of that but do not put any topping on top of it.

In the top of a double boiler (with water in the bottom) mix, 2 egg whites, 3/4 cup sugar, 1/3 cup Karo, 2 tablespoons water, cream of tarter, and salt. After coming to a rolling boil, cook for 5 more minutes while beating on high speed with a mixer. Remove from stove and add 1 teaspoon of vanilla extract and beat. Spread on top layer and sides of cake. Sprinkle with shredded coconut.

Can be made 1-2 days prior to serving.

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