Coconut Dream CakeCoconut Dream Cake
Coconut Dream Cake
Coconut Dream Cake
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Recipe - The Fairway Market Corporate
CoconutDreamCake.jpg
Coconut Dream Cake
Prep Time40 Minutes
Servings12
Cook Time25 Minutes
Ingredients
3 Cups All-Purpose Flour
1 Tbsp. Clabber Girl® Baking Powder
1⁄2 tsp. Salt
3 3⁄4 Cup Granulated Sugar, divided follow steps
3 Large Eggs
3⁄4 Cup Vegetable Oil
3 tsp. Coconut Extract, divided, follow steps
1 3⁄4 Cup Whole Milk
3 Cups Shredded Coconut + 1 12 oz. pkg divided, follow steps
1 (8 oz.) carton Sour Cream
1 cup Butter
1⁄2 Cup Crisco® All-Vegetable Shortening
5 Cups Powdered Sugar
2 Tbsp. Heavy Cream
Directions

1. Preheat oven to 350°F and grease and flour three 8-inch round cake pans.

 

2. In a large bowl, whisk together flour, baking powder, salt, and 1 3/4 cup sugar. Add eggs, oil, coconut extract, and milk. Mix on medium speed with an electric mixer until all ingredients are incorporated, about 1 to 2 minutes. Stir in 1 cup shredded coconut.

 

3. Divide batter equally among the prepared cake pans and bake for 23 to 25 minutes, or until cakes are golden brown and set in the center. Insert a wooden pick into the center of each layer to check for doneness. If it comes out clean or with only a few crumbs, the cakes are done. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

 

4. While the cake layers are cooling, make the filling. In a medium-sized bowl, combine sour cream, 2 cups sugar, 1 12oz pkg shredded coconut, 1 tsp coconut extract and stir until combined and shredded coconut is distributed evenly throughout. Cover and store in the refrigerator until ready to use. (Filling can be made a day in advance).

 

5. To make the frosting cream the butter and shortening on medium speed in the bowl of a stand mixer. Add 1 tsp coconut extract and half of powdered sugar and 2 tbs of heavy cream. Mix on low speed until ingredients are mostly combined, and then medium-high speed until completely combined. Repeat with second half of powdered sugar. (If frosting is too thick, add another tablespoon of cream or milk).

 

6. To assemble the cake, place one cake layer on a cake plate or stand. Pipe a border of frosting around the top of the cake. Spoon half of filling into the border and spread with a spoon. Top with second cake layer. Repeat the process of piping a border and adding filling. Top with the third cake layer. Spread frosting evenly around the outside and over the top of the cake. Use your hands to press the remaining 2 cups of shredded coconut into the frosting all over the outside of the cake.

 

7. Store cake in the refrigerator for at least a few hours before serving so the flavors can meld together and the filling can firm up. (Or three days if you want the full Coconut Dream Cake experience!) If you don’t have a dome to cover the cake with or if a dome won’t fit over the cake in your fridge, loosely cover with plastic wrap.

 

40 minutes
Prep Time
25 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
3 Cups All-Purpose Flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$6.49$1.30/lb
1 Tbsp. Clabber Girl® Baking Powder
Clabber Girl Double Acting Baking Powder, 8.1 oz
Clabber Girl Double Acting Baking Powder, 8.1 oz
$3.49$0.43/oz
1⁄2 tsp. Salt
Morton Coarse Kosher, Salt
Morton Coarse Kosher, Salt
$3.99$0.08/oz
3 3⁄4 Cup Granulated Sugar, divided follow steps
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
3 Large Eggs
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.79$0.40 each
3⁄4 Cup Vegetable Oil
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$12.49$0.37/fl oz
3 tsp. Coconut Extract, divided, follow steps
McCormick Coconut Extract With Other Natural Flavors, 1 fl oz
McCormick Coconut Extract With Other Natural Flavors, 1 fl oz
$6.99$6.99/fl oz
1 3⁄4 Cup Whole Milk
Lactaid Lactose Free Whole Milk, half gallon
Lactaid Lactose Free Whole Milk, half gallon
$4.99$0.08/fl oz
3 Cups Shredded Coconut + 1 12 oz. pkg divided, follow steps
Wholesome Pantry Organic Unsweetened Coconut Flakes, 7 oz
Wholesome Pantry Organic Unsweetened Coconut Flakes, 7 oz
$3.19$0.46/oz
1 (8 oz.) carton Sour Cream
Daisy Pure & Natural Sour Cream, 1.5 lb
Daisy Pure & Natural Sour Cream, 1.5 lb
$5.39$0.22/oz
1 cup Butter
Kerrygold Pure Irish Butter, 8 oz
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
1⁄2 Cup Crisco® All-Vegetable Shortening
Not Available
5 Cups Powdered Sugar
Wholesome Pantry Organic Powdered Confectioners Sugar, 16 oz
Wholesome Pantry Organic Powdered Confectioners Sugar, 16 oz
$5.79$5.79/lb
2 Tbsp. Heavy Cream
Bowl & Basket Heavy Whipping Cream, one pint
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt

Directions

1. Preheat oven to 350°F and grease and flour three 8-inch round cake pans.

 

2. In a large bowl, whisk together flour, baking powder, salt, and 1 3/4 cup sugar. Add eggs, oil, coconut extract, and milk. Mix on medium speed with an electric mixer until all ingredients are incorporated, about 1 to 2 minutes. Stir in 1 cup shredded coconut.

 

3. Divide batter equally among the prepared cake pans and bake for 23 to 25 minutes, or until cakes are golden brown and set in the center. Insert a wooden pick into the center of each layer to check for doneness. If it comes out clean or with only a few crumbs, the cakes are done. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

 

4. While the cake layers are cooling, make the filling. In a medium-sized bowl, combine sour cream, 2 cups sugar, 1 12oz pkg shredded coconut, 1 tsp coconut extract and stir until combined and shredded coconut is distributed evenly throughout. Cover and store in the refrigerator until ready to use. (Filling can be made a day in advance).

 

5. To make the frosting cream the butter and shortening on medium speed in the bowl of a stand mixer. Add 1 tsp coconut extract and half of powdered sugar and 2 tbs of heavy cream. Mix on low speed until ingredients are mostly combined, and then medium-high speed until completely combined. Repeat with second half of powdered sugar. (If frosting is too thick, add another tablespoon of cream or milk).

 

6. To assemble the cake, place one cake layer on a cake plate or stand. Pipe a border of frosting around the top of the cake. Spoon half of filling into the border and spread with a spoon. Top with second cake layer. Repeat the process of piping a border and adding filling. Top with the third cake layer. Spread frosting evenly around the outside and over the top of the cake. Use your hands to press the remaining 2 cups of shredded coconut into the frosting all over the outside of the cake.

 

7. Store cake in the refrigerator for at least a few hours before serving so the flavors can meld together and the filling can firm up. (Or three days if you want the full Coconut Dream Cake experience!) If you don’t have a dome to cover the cake with or if a dome won’t fit over the cake in your fridge, loosely cover with plastic wrap.