- 3/4 cup unsalted butter, room temperature , plus more for pan
- 2 cups sifted cake flour, plus more for pans
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup berry sugar
- 4 large egg yolks, lightly beaten
- 2/3 cup sour cream
- 1 tsp vanilla extract
- Coconut Cream Filling
- 11 oz sweetened flake coconut
- Mock Icing
- Heat the oven to 350 degrees. Arrange the rack in the centre of the oven. Line the bottom of 2 x 8 inch buttered cake pans with Parchment paper. Dust the bottom and sides of the cake pans with flour, and tap out any excess.
- Shift together flour, baking powder, baking soda, salt and set it aside.
- In a bowl with electric mixer, cream butter on medium-low speed until fluffy, 1 – 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in colour, about 3 minutes.
- Gradually drizzle in egg yolks, beating on medium-low speed between each
- addition until the batter is no longer slick. Beat until the mixture is fluffy again, about 3 minutes.
- Alternate adding flour mixture and sour cream to the batter, a little of each at a time starting and ending with the flour mixture.
- Beat in vanilla.
- Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning.
- Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
- Remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer.
- Line with cake pan with plastic wrap. Place another domed layer, dome side down, in the cake pan. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used.
- Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, invert the cakes on a serving platter and frost the outside of cake with butter icing. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.
NOTE Sweetened angel-flake coconut is available in grocery stores.
- 8 oz butter
- 8 oz granulated sugar
- 8 tbsp hot water
- 8 tbsp cold milk
- Cream butter and sugar until very soft, about 5 mins.
- Add a tbsp of water and a tbsp of cold milk, beating very hard all the while. The sugar will have disolved, the mixture will be white. This will take about 10 minutes.
- If the mixture is too soft leave it in a cool place until it is sufficiently firm.
The mixture can be refrigerated, but should be at room temperature when using it.