Brown Betty Bakery Coconut Cake
- Vegetable shortening for the pans
- Nonstick cooking spray with flour
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 2 1/4 cups plus 2 tablespoons granulated sugar
- 5 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 1/3 cup evaporated milk
- 1 tablespoon vanilla extract
- 4 cups sweetened flaked coconut for garnish
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/4 cup evaporated milk
- 1/2 cup granulated sugar
- 1 stick (4 ounces) unsalted butter
- 2 1/4 cups sweetened flaked coconut
- 1/4 cup sour cream
- Two 8-ounce packages cream cheese, at room temperature
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- This recipe is vegetarian
- Produce
- Coconut, sweetened flaked (6 1/4 cups)
- Cooking & Baking
- All-purpose flour (3 1/2 cups)
- Baking powder (1 1/4 teaspoons)
- Confectioners’ sugar (2 cups)
- Cooking spray with flour, Nonstick (1)
- Cornstarch (2 tablespoons)
- Granulated sugar (2 7/8 cups)
- Salt (1/2 teaspoon)
- Vanilla (2 tablespoon)
- Vegetable shortening (1)
- Drinks
- Evaporated milk (1/2 cup)
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (5 sticks)
- Cream cheese (2 8-ounce packages)
- Heavy cream (2 cup)
- Sour cream (1/4 cup)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (5)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published December 20, 2012 (1 month ago).
71 people saved this recipe.
