How to Make a Moist Six-Layer Coconut Cake

This is a Christmas and Thanksgiving tradition with my families. I make two cakes each Thanksgiving and Christmas or not show up!

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 sticks butter
• 2 cups white sugar
• 3 cups sifted cake flour
• 3 tsp. powder (baking)
• 1/2 tsp. iodized salt
• 4 eggs
• 1 cup milk (not 2% milk)
• 1 tsp. vanilla extract
• 1/2 tsp. almond
• 1 3/4 cups white sugar
• 6 tbsp. cold water
• 2 egg whites
• 1 tsp. vanilla
• 1 bag flaked coconut
• 1 15 oz. can cream of coconut (with sugar added)
• 1 fresh coconut
• 1 tbsp. of granulated sugar

1. Combine fresh coconut juice with a 15 oz. can cream of coconut and 1 tbsp. of sugar (dissolved in small amount of hot water). Grate fresh coconut for cake. (Or use bag of flake coconut).
2. Sift 3 cups cake flour, 3 tsp. baking powder, and 1/2 tsp salt. Cream 2 sticks butter and add 2 cups sugar gradually until light.
3. Add 4 eggs, one at a time to creamed mixture, beating well after each. Add flour mixture alternately with 1 cup milk, 1 tsp. vanilla and 1/2 tsp. almond.
4. Bake in three 9-inch, parchment-lined cake pans at 350 degrees for 25 minutes or until done. Remove and cool on wire racks completely. Cut each layer in half, making six layers.
5. Combine 1 3/4 cups white sugar, 6 tbsp. cold water, 2 egg whites and 1 tsp. vanilla. Place in a double boiler for 7 minutes, beating constantly to make frosting.
6. Place cake layer on plate and make holes throughout cake layer. Soak thoroughly with coconut mixture, add frosting and grated fresh coconut (or bag of coconut).
7. Continue all cake layers the same, finishing top and sides with remaining seven-minute frosting and coconut.

Tips & Warnings

• Make sure the canned cream of coconut has sugar in it.
• Make cake several days ahead of time so it can "season".
• Make the holes in cake layers by using a cake tester. It should go through all the cake layers.