Randy has a birthday coming up and this is one of his fav’s and his request for his birthday cake. This is a moist cake that is infused with coconut flavor. This recipe you want to hang onto!

Ingredients:

  • 3 cups all-purpose flour
  • 2 2/3 cups granulated sugar
  • 1 1/2 cups butter – softened
  • 1 cup whole milk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp Coconut Extract
  • 1 tsp vanilla extract
  • 4 large eggs
  • 6 oz. Flaked Coconut

Directions:

  1. Preheat oven to 400 degrees. Prepare four 9-inch round baking pans.
  2. In a large bowl, combine flour, sugar, butter, milk, baking powder and salt. Beat until well blended. Add extracts and thoroughly combine. Add eggs, one at a time. Stir in flaked coconut.
  3. Pour batter equally into prepared pans. Bake 20 minutes, or until tooth pick comes out clean. Cool 10 minutes before turning out onto wire rack to fully cool.
  4. Prepare coconut filling

Ingredients for Coconut Filling:

  • 2 cups granulated sugar
  • 2 cups whole milk
  • 4 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 2 (6 oz) packages frozen flaked coconut, thawed
  • 2 tsp vanilla extract

Directions:

  1. Cook sugar, milk, eggs and flour in a large saucepan over medium heat, whisking constantly to avoid scorching (12-15 minutes) or until thick and bubbly.
  2. Remove from heat. Stir in coconut and vanilla. Let cool for 30 minutes.
  3. Spread equally between layers, but not on the top of the last layer.
  4. Prepare frosting

Ingredients for frosting:

  • 2 cups heavy cream
  • 1/4 cup confectioners sugar
  • 1 pkg Whipit (optional)
  • 1 cup coconut shavings-toasted

Directions:

  1. Using a large non-stick frying pan, lightly brown coconut shavings on stovetop over medium heat. This will take only a few minutes-keep stirring until lightly browned. Cool.
  2. Beat heavy cream on high speed until foamy. Gradually add confectioners sugar. (Optional: add Whipit to help keep the whipped cream stable)
  3. Spread whipped cream on top and sides of cake. Sprinkle toasted coconut shavings on top and sides. Refrigerate until ready to serve.