1 cup (2 sticks) butter, at room temperature
2 cups sugar
3 cups sifted all-purpose flour
1 ½ TBSP baking powder
1/8 tsp salt
1 cup coconut milk
½ tsp coconut extract
1 tsp pure vanilla extract
1.1.1 7 minute Coconut Frosting:
1/3 cup water
1/8 tsp salt
1/4 tsp cream of tartar
1 TBSP white corn syrup
1 1/2 cup sugar
2 egg whites
1 1/2 tsp coconut extract
1 cup sweetened flaked coconut
Put the bottom of a double boiler, with an inch of water, on medium high heat and bring to a low boil. Place sugar, cream of tartar, corn syrup, salt, water and egg in the top of a double boiler and beat for one minute with a hand mixer. Place the pan on top of the double boiler bottom. Don’t allow the boiling water to actually touch the pan with the frosting in it – that will make the frosting grainy.
Beat continuously for 7 minutes, or until frosting becomes thick and shiny.
Remove from heat and stir in coconut extract. Frost top and sides of cakes. Press flaked coconut into frosting gently to garnish.
1.1.1 Coconut Filling:
1/3 cup sugar
1/2 cup sour cream or Greek yogurt
2 TBSP coconut milk
1/3 cup flaked, sweetened coconut
Combine all ingredients in a small mixing bowl or measuring cup. Use to frost between layers of Coconut Cake.