COCONUT MOUSSE CAKE
This is the most DELICIOUS coconut cake I've ever had. It's a family recipe that's been handed down from generation to generation. Enjoy!
Provided by eLLe-ious
Categories Dessert
Time 1h55m
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the filling, combine sour cream, can of grated coconut and fresh coconut. Mix well, reserve 1 cup of mixture for frosting.
- To assemble, place 1 layer on a flat serving plate, top side down, punch holes in the cake layer with a straw so that when filling is applied the juice will soak into the cake. Place the second layer on top, top side up, and repeat the process.
- Once all layers are put together add the 1 cup reserve filling mix with the 8oz cool whip, blend well and frost the cake. To decorate, sprinkle the top with coconut and lightly press more coconut onto the sides. Chill in the refrigerator before serving.
Nutrition Facts : Calories 955, Fat 54, SaturatedFat 37.2, Cholesterol 209.8, Sodium 308.3, Carbohydrate 111.4, Fiber 4.4, Sugar 63.8, Protein 10.8
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Zakir Tanha Tangi
tangi15@gmail.comMeh.
Ismel Khan
k62@yahoo.comCould be better.
Umi Jutt
u-jutt@gmail.comNot bad!
shah sab
s_sab@yahoo.comI'll definitely be making this again!
ALLANz Uganda
allanz_u@hotmail.comDelicious!
Angel Fuentes
angelfuentes73@aol.comThis cake was amazing! The mousse was so light and airy, and the coconut flavor was perfect. I would definitely recommend this cake to anyone looking for a special dessert.
Eunique Brown
e_b85@gmail.comI followed the recipe exactly, but my cake didn't turn out as light and fluffy as I expected. The mousse was a bit dense, and the coconut flavor was not as pronounced as I would have liked. I'm not sure what I did wrong.
Pagal M10
pagal-m1021@hotmail.co.ukThis cake was a bit too sweet for my taste, but it was still very good. The mousse was light and fluffy, and the coconut flavor was nice. I would recommend this cake to someone who likes sweet desserts.
Promise Chinonso
pchinonso@yahoo.comI love coconut, so I knew I would love this cake. It did not disappoint! The mousse was rich and creamy, and the coconut flavor was divine. I will definitely be making this cake again and again.
Ntota Koporall
ntota-koporall@aol.comThis cake was easy to make and turned out beautifully. The mousse was so light and airy, and the coconut flavor was perfect. I will definitely be making this again for special occasions.
Rabia Khan
r_k12@hotmail.comI'm not a huge fan of coconut, but this cake was surprisingly delicious. The mousse was smooth and creamy, and the coconut flavor was subtle and not overpowering. I would definitely recommend this cake to anyone, even if they're not a fan of coconut.
Azam Rehman
azamrehman@hotmail.comThis coconut mousse cake was a hit at my dinner party! Everyone raved about how light and fluffy the mousse was, and the coconut flavor was perfect. I will definitely be making this again.