This is my altered version of the original recipe (found on the MS website under ultimate coconut cake)
The cake (the full recipe)
- 1 pound unsalted butter
- 3 cups sugar, I use Domino organic
- 6 large eggs
- 4 1/2 cups all-purpose flour, I use King Arthur unbleached
- 1 1/2 tablespoons baking powder, I usually end up making my own
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons pure vanilla extract, I use more!
- 1 teaspoon coconut extract
- Preheat oven to 325 degrees. Butter and flour pans; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
- In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
- Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
3/4 cup sugar
3/4 cup Malibu Rum
Cook over medium heat until sugar dissolves, cool.
The Sinful Filling
- 5 cups heavy cream
- 3 cups sugar
- 1 pound (4 sticks) unsalted butter
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract, again I use more
- 9 cups shredded sweetened coconut
- Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved
- Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
- Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
- Cover filling with plastic wrap and chill overnight (you really don't have to do this overnight). Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese
- 1 teaspoon pure vanilla extract
- 5 cups confectioners' sugar
- 1 vanilla bean, scraped, if I am feeling cheap after spending all my money on butter and cream I skip this
- Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
- With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
- Slice each cake into three slices, sounds hard and scary but you can do it! Use a long serrated knife and just do it.
- Place a slice on a cake stand (if you are making the effort to make this cake you HAVE to put it on a beautiful cake stand)
- I do not drizzle the bottom layer with the syrup because in my mind it needs to be "solid"
- put 1/5 of the filling on this layer, spread
- Place cake layer on top, lightly drizzle with syrup
- Repeat until you do all the layers
- Frost, pat roasted coconut on the side of the cake if you want (takes about 2 cups of roasted coconut)
Half the recipe unless you are going to feel more than 10 people
Use the filling as a cupcake frosting
The half recipe version (minus the roasted coconut, just as good)