When I was a kid, we used to “lick the beaters,” one of my most favorite memories of growing up. My Mother and my Grandmother made coconut cakes for EVERYTHING, and eating up all the leftover frosting was the BEST! My Grandmother recently got a note in the mail from a sweet lady, thanking her for her “coconut cake ministry.” I couldn’t help but smile… It is definitely a ministry. Every Christmas, she and my mother would spend days making coconut cakes for people. With every holiday came the excitement of knowing that we would soon get some coconut cake! Every time there was a church function, a sick person, or a death in the community, a coconut cake was made.
And you don’t have to even like coconut to love this cake! I have been told by many people that they don’t like coconut, but that doesn’t even matter, because this cake is that good!
So here it is… the best coconut cake recipe ever!
For the cake:
1 Box Yellow Cake Mix
1 Small Box Instant Vanilla Pudding
½ Cup Oil
1 Cup Water
1 tsp. Vanilla
For the Filling:
12 oz Frozen Coconut
8 oz Sour Cream
1 ½ Cups Sugar
For the Icing:
¾ Cup Sugar
2 Egg Whites
½ Cup White Corn Syrup
1/8 tsp Salt
1/8 tsp Cream of Tartar
3 Tbsp Water
Preheat oven to 350 and spray two 8” cake pans with cooking spray. Line the bottoms of the pans with wax paper. Mix all ingredients together with an electric mixer and distribute evenly into cake pans. Bake for 35 minutes. Remove cakes from oven and allow them to cool thoroughly. After they have cooled, they will need to be sliced in half so that you will now have four cake layers. This can be done with a bread knife, but sliding a piece of thread through the cake tends to cut it more easily.
Put the sour cream, sugar, and frozen coconut into medium size mixing bowl. Allow to sit for several hours. When the coconut has thawed, mix ingredients together. The mixture should have a thick, soup-like texture. Divide into three even parts and spread between the three cake layers. After this part is done, the icing can be added immediately, but for a more moist cake, allow to sit in the refrigerator for a day or two.
Place all ingredients except the dry coconut together in the top of a double boiler. Set over boiling water, and mix with electric mixer until stiff.
Spread icing over cake, and cover with dry coconut.