All-New Cake Mix Doctor - Anne Byrn [42]
2. Place the cake mix, milk, ½ cup of cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the cake batter evenly among the 3 prepared pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.
3. Bake the cake layers until they are light brown and the tops spring back when lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster so test it for doneness first.
4. While the cakes bake, make the frosting: Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1½ minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of the coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
Recipe Reminders
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PREP NOTES
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SPECIAL TOUCHES
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5. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. While the cakes cool, if desired, use a small brush, to gently brush the tops of the cakes with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
6. To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup of frosting. Place another cake layer, cut side up, on top of the first layer and frost the top with 2/3 cup frosting. Repeat this process with the remaining cake layers and then frost the top and side of the cake. Sprinkle ½ to 1 cup of coconut on top of the cake for garnish.
Keep It Fresh! Store this cake in a cake saver, in the refrigerator for up to one week. This cake does not freeze well.
Note: You’ll find cream of coconut with the ingredients for tropical drinks. It is often sold in 8.5 ounce cans. Be sure and shake the can before opening, and stir the contents as they settle in storage. You can brush some of the remaining cream of coconut onto the cake layers as they cool.
BUTTER PECAN CAKEWITH CARAMEL PECAN FROSTING
HOUSTON, TEXAS, resident Jill Conyer sent me a butter pecan cake recipe many years ago. She had tasted it at a church supper and asked the cook for the recipe. I moistened up Jill’s recipe with sour cream and added a pinch of cinnamon. As for the frosting, it’s a modified caramel one with toasted pecans folded in at the last minute. If it’s summertime serve this cake with peach ice cream. If you cannot find a butter pecan cake mix, just use a vanilla or yellow mix with pudding.
serves: