6 INCH SOUTHERN COCONUT CAKE

6 Inch Southern Coconut Cake image

I have a recipe that has been well received for a while now for Southern coconut custard cake. The only problem with this cake is that it is 10inches, 4 layers and weighs a bit over 12 pounds. It really isn't what I'd call a casual cake. I wanted to make this cake for a couples birthday because they like coconut cake, but again...

Provided by Maggie May Schill

Time 12h55m

Number Of Ingredients 29

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Ingredients

FOR COCONUT CUSTARD
1 1/4 c heavy cream
1 c sugar
1 c (2 sticks) european style unsalted butter
1/4 c cornstarch
1 1/2 tsp pure vanilla extract
2 1/2 c sweetened shredded coconut flakes
1 Tbsp warm water
COCONUT CAKE
1/2 c (1 stick) european style unsalted butter, room temperature
3/4 c sugar
2 large eggs, room temperature
1 1/2 c cake flour
1/2 Tbsp baking powder
1/4 tsp salt
1/2 c heavy cream, room temperature
1 Tbsp pure vanilla extract
1/2 tsp coconut extract
SOUTHERN CREAM CHEESE FROSTING
1/2 c cream cheese, room temperture
1/2 c unsalted butter, room temperature
1 Tbsp pure vanilla extract
4 c confectioners' sugar
GARNISH
1 c toasted coconut flakes
1 c sweetened shredded coconut flakes
SIMPLE SYRUP
1 c water
1 c sugar

Steps:

1. For Custard Filling: 1-Over medium heat melt butter and sugar together. 2- Add cream and stir until it reaches a boil. 3- In a small mixing bowl mix cornstarch, vanilla extract, and water. 4- Put coconut flakes in a food processor and process until fine. 5- Mix cornstarch mixture into hot cream mixture. 6- Pour hot cream mixture out into a large casserole dish or baking pan. 7- Mix in coconut flakes 8- Let set in fridge for 12 hours
2. For Coconut Cakes: 1- Preheat oven to 325'F grease two 6" round cake pans, line and grease bottoms of pans with parchment circles. 2- Cream together butter and sugar for 6 minutes until super fluffy! 3- Add eggs to butter/sugar one at a time until completely incorporated. 4- In another large mixing bowl sift together all your dry ingredients.(Flour, salt and baking powder.) Set aside. 5- In a measuring cup mix together cream and vanilla and coconut extracts. 6- Add flour and cream to butter mixture gradually, alternating between adding flour and cream. Start and end with flour mixture. 7- Do not over mix!!! 8- Pour batter out into pans and bake for about 30-40 minutes or until a tooth pick comes out clean.
3. For Frosting: 1- Beat butter and cream cheese together for 2 minutes until fluffy. 2- Beat in vanilla extract. 3- Beat confectioner's sugar in on medium speed one cup at a time until completely incorporated.
4. For Simpler syrup: 1- Heat water on stove top over medium heat in a small sauce pan. 2- Stir in sugar and dissolve it. 3- Bring water to a boil, then take off of heat and set aside to cool.
5. Assembly: 1- Once cakes are completely cooled, level off any doming in the cakes with a cake leveler or a serrated bread knife. 2- Divide each cake into two layers. You will have 4 cake layers total. 3- Place first layer of cake down on a cake dish and coat the cake layer liberally with simple syrup. 4- Spread about 1/2 cup of coconut custard on the layer evenly. 5- Place next layer of cake on top of that layer and repeat this process for the remaining layers, omitting a layer of custard on the very top of the cake. 6- Frost as desired with cream cheese frosting and garnish. I like to garnish the sides of the cake with toasted coconut and top it with the untoasted sweetened flakes.