Coconut Layer Cake

My friend's mom is turning 80 years old. They are going to have a nice little luncheon for about 20 people. She wanted two birthday cakes, each saying
"Happy 40th."

Get it?

40+40=80

That's when my friend turned to me. First, I thought I was just doing a chocolate chipotle cake. Then I realized he wanted me to also make the requested coconut cake.

I've never made a coconut cake.

So this cake haunted me as I searched for the perfect recipe. But I couldn't make a cake for a party and not even try the recipe first.

Then I found the monthly foodblogging event called Waiter, There's something in my... The idea behind this event is to have very broad themes and to ask everyone for their own interpretation of a specific dish. Then there is a round up at the end and and you get a really good collection of recipes. This months theme is layer cakes.

Perfect!


The opportunity to make a trial run and get this haunting cake out of my head.
So I tried to get a little help from a few inspiring chefs. They showed up after the cakes were baked,

the custard was cooked and cooled,

and the frosting was made.

Hey, thanks for the help girls!

So here we have it. One 3-layer Coconut Custard Cake. This cake had coconut in each layer, with two layers of custard, and Toasted Coconut Cream Cheese Frosting. To finish it off, a layer of toasted coconut on top. This cake has finally quit haunting me and I can make it for the party with confidence. Thank You Bakers Coconut.

This is my entry for Waiter, there's something in my...
hosted this month by Spittoon Extra

This coconut cake recipe was found on the back of a package of Bakers Coconut about 25 years ago. Sometimes, The perfect recipe hides on the back of those packages.

Coconut Cake
1 package ( 2 layer size) yellow cake mix
1 package (4 serving size) jello brand vanilla instant pudding
and pie
filling
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups Bakers angel flake coconut
1 cup chopped walnuts or pecans (optional)

Blend cake mix, pudding mix, water, eggs, and oil in large mixer
bowl. Beat
at medium speed for 4 minutes. Stir in coconut and walnuts. Pour
into 3
greased and floured 9 inch layer pans. Bake at 350 degrees for
35 minutes.
Cool in pans for 15 minutes, remove and cool on rack. Fill and
frost with
Coconut cream cheese frosting.

Coconut Cream Cheese Frosting

4 Tablespoons Butter, softened
2 cups Bakers Coconut
1 package ( 8 ounce) cream cheese
2 teaspoons milk
3 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla

Melt 2 Tablespoons Butter in skillet. Add Coconut, stir
constantly over low
heat until golden brown. Spread Coconut on paper towel to cool.
Cream 2
Tablespoons butter with cream cheese. Add milk and sugar
alternately,
beating well. Add vanilla, stir in 1 3/4 cups of coconut. Spread
on tops and
sides of the cake layers. Sprinkle with remaining coconut.

High altitude areas, increase water to 1 3/4 cups and add 1/4
cup more
flour.