GIANT COCONUT LAYER CAKE

Giant Coconut Layer Cake

Filling
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream

Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted

For filling:
Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to
dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy
medium saucepan. Add cornstarch mixture and bring to boil. Remove
from heat and stir in coconut. Cool completely. Mix in sour cream.
Cover and refrigerate overnight.

For cake:
Preheat oven to 325°F. Butter and flour three 9-inch round cake
pans.
Whisk flour, baking powder and salt in large bowl to blend. Using
electric mixer, beat sugar and butter in another large bowl to blend.
Add eggs 1 at a time, beating well after each addition. Beat in cream
and vanilla. Stir flour mixture into butter mixture. Divide batter
equally among pans. Bake until tester inserted into center of cakes
comes out clean, about 35 minutes. Cool completely.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl to
blend. Beat in powdered sugar and vanilla extract.
Place 1 cake layer on cake plate. Top with half of filling. Place
second cake layer atop filling. Top with remaining filling. Place
third cake layer atop filling. Spread frosting over top and sides of
cake. Pat toasted coconut over top and sides of cake, pressing gently
to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate.
Let stand at room temperature 3 hours before serving.)
Makes 12 servings

Source: Bon Appétit Magazine October 2001, Peninsula Grill,
Charleston, SC

Notes: Absolutely delicious. Tastes better 2nd day after having been
refrigerated then set out for about 1/2 hour before serving. Cooking
time for cake needs to be closely monitored or cake will dry out,
shorten the time by about 5 to 10 minutes. Also toasting the coconut
only takes maybe 10 minutes and it should be stirred about every 3
minutes or so. Better if filling is doubled, and cut the cake layers
in half. Line the cake pans with rounds of parchment paper for
perfect release from the pans. To lighten up the cake layer. you can
use 1 cup self-rising flour and 2 1/2 cups all-purpose flour as the
cake itself is very dense.