Coconut Layer Cake

Name: Coconut Layer Cake
Yield: One 9-inch cake, about 12 servings
Cuisine: Italian
Ingredients: 2 tablespoons white rum; 1 cup canned coconut cream; ½ pound (2 sticks) unsalted butter; ½ cup sour cream; One 7-ounce package (2 cups) sweetened grated coconut; ½ teaspoon baking soda; 1⅔ cups unbleached all-purpose flour; ¼ teaspoon salt; 1½ teaspoons baking powder; 2 teaspoons vanilla extract; ½ teaspoon lemon extract; 1 cup sugar; 2 large eggs; 8 tablespoons (1 stick) unsalted butter

Preparation info

One 9 inch cake, about
12
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This is a favorite cake of my friend, Brooklyn-based teacher of Italian cooking, Anna Amendolara Nurse.

Ingredients

Cake

8 tablespoons (1 stick) unsalted butter
1 cup sugar

Europe
Americas
Italy
United States
Cake
Vegetarian
Brooklyn
Mediterranean

Method

Set a rack at the middle level of the oven and preheat to 325 degrees.
For the cake, in a bowl, beat the butter with the sugar until light. Beat in the eggs, one at a time, beating until smooth after each addition. Beat in the vanilla and lemon extract