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Tuesday, April 19, 2011

Easter Coconut Cake

Happy Birthday to me!  I am 54 years old today.  I am so thankful to have another year of life.

I found this recipe several years ago in our Sunday Newspaper magazine.  I first read the ingredients for the batter and it sounded pretty good.  When I read that the frosting had not one but two cans of Eagle Brand Milk, I knew I would have to make this cake.  Let me come clean about my love for Eagle Brand Milk.  When I have a recipe for Eagle Brand Milk, I always pour all of the can, except for at least one Tablespoon that I leave in the can for my tastebuds.  That one Tablespoon or so of Eagle Brand Milk is a delight for me!  With this cake, I get to have two delights when I empty two cans of Eagle Brand Milk for the frosting!  The first time that I made the cake, I must have done something not quite right because the layers did not come out of the pan in one piece, so I just made a trifle cake out of the mess.  It was delicious!  I still do not make this cake as a layer cake.  I bake it in a 9 X 13 metal pan.  I can leave the cake in the pan.  After it cools, I poke holes in the cake and the frosting will not only be on top of the cake but will also be in the cake. 

                                                         Easter Coconut Cake

2 1/2 cups all-purpose flour
1/4 cup cornstarch
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 large eggs
2 tsp. vanilla extract
1 cup butter, softened
2 cups sugar

Mix flour, cornstarch, baking powder, and salt in a large bowl.  Mix milk, eggs, and vanilla in a separate bowl.  Using  a mixer, beat softened butter into dry ingredients, first at low speed, then medium, until mixture forms pebble-sized pieces.  Add 1/3 of the liquids and beat batter on low; then add remaining liquid in two stages, beating on medium speed just until batter is smooth.  Add sugar and beat until incorporated, about 30 seconds.  Pour batter into pans.  Bake at 350 degrees until a toothpick inserted into cakes centers come out clean, about 35 to 40 minutes.  Cool pans on a wire rack for 5 min.  Run a knife around cakes to loosen, then remove them onto rack to cool. 


2 - 14 oz. cans Eagle Brand sweetened condensed milk
4 Tbsp. butter
1/8 tsp. salt
1/4 cup water
2 cups sweetened flaked coconut
1 tsp. vanilla extract

Bring condensed milk, butter, salt, and water to a full simmer in a large saucepan over medium low heat, stirring often (it's okay if condensed milk caramelizes on pan bottom).  Off heat, stir in coconut and vanilla.

Place one of the cakes on a plate.  Spread 3/4 cup warm glaze over cake.  Top with second cake and remaining glaze, which will spill over the sides, use a spatula to spread it evenly over the sides.  Continue spreading until glaze sets.

1 comment:

  1. Happy Happy Birthday to you! I pray you will have another year full of blessings! Thank you for making me smile every day with your wonderful recipes!