Texas Coconut Cake Recipe

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Texas size Coconut Cake...

Texas size Coconut Cake…


Texas Coconut Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • Ingredients:
  • CAKE - 1 box white cake mix with pudding
  • Custard Filling
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 2 cups of milk
  • 2 egg yolks
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • ½ cup of coconut
  • Icing:
  • 1 pint heavy whipping cream
  • 1 ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups of coconut
Instructions
  1. Cake: Follow directions on cake box using two 8 or 9 inch round cake pans. Set aside and cool completely.
  2. Custard Filling: Combine sugar, cornstarch, and salt in small pot; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.
  3. Beat egg yolks at medium speed until thick. Gradually stir about one-
  4. fourth of hot mixture into yolks; add to remaining hot mixture and stir. Bring mixture to a boil over medium heat and cook 1 minute. Remove from heat. Stir in butter, vanilla and ½ cup of coconut. Set aside and cool.
  5. Icing: Beat chilled whipping cream on high speed until cream forms stiff peaks. Add powdered sugar and 1 tsp. of vanilla and beat until combined.
  6. Remove cool cake from pans and cut in half making it a four layer cake instead of two. On cake plate spread a little custard on bottom and place first layer of cake on top of custard. Spread custard in between each layer.
  7. Ice entire cake with whipping cream mixture and sprinkle remaining coconut on top and side. Chill until time to serve.
Notes
Oh, clap your hands, all you peoples! Shout to God with the voice of triumph! Psalm 47:1

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