CHRISTMAS COCONUT CAKE
If I don't start early on Christmas foods and such, I'll be too far behind to catch up! This is such an elegant cake. It's almost like a bare canvas, with beautiful, colors that you could place on it. Just elegant! The coconut frosting is shown below. I had a little bit of time finding the coconut extract, and found it at Michael's. If you have trouble finding it, perhaps another extract would fit the bill. Either way, it's a winner!
Provided by FLUFFSTER
Categories Dessert
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 19
Steps:
- Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs one at a time, beating well after each addition.
- Combine flour, baking powder, soda and salt;.
- add to cream mixture alternately with buttermilk and oil, beginning and ending with flour mixture.
- Mix well after each addition.
- Stir in flavoring.
- Pour batter into three greased and floured 9-inch round cake pans.
- Bake at 350°F for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes.
- Place on wire rack and let cool completely.
- Combine milk and flour in medium saucepan.
- Cook over medium heat, stirring constantly until mixture thickens.
- Remove saucepan from the heat, and allow mixture to cool completely.
Nutrition Facts : Calories 705, Fat 39.9, SaturatedFat 20.3, Cholesterol 188, Sodium 400.3, Carbohydrate 79.2, Fiber 1.1, Sugar 54, Protein 8.7
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