A Cake You Don't Want To Miss

Strawberry Coconut Cake-Tracy Carpenter

INGREDIENTS

• 1 box strawberry cake mix
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup sour cream
• 1/2 vegetable oil
• 3/4 cups water
• 3 large eggs
• 1 tablespoon white vanilla flavoring

• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon white vanilla flavoring
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1-1/4 cups heavy whipping cream
• 2-1/4 cups shredded coconut
• 1/4 cup sour cream.
• You will need two bags of sweetened coconut, chopped in a food processor, some for the custard and some for the outside of the cake.

• 16 oz. cream cheese
• 1 cup butter
• 1 teaspoon vanilla flavoring
• 8 cups powdered sugar
• pinch of salt
• heavy whipping cream, if needed to thin the consistency

INSTRUCTIONS

1. Preheat oven to 325 degrees. Grease and flour three 8 inch or two 9-inch cake pans. I like to place round parchment paper in the bottom of the pans to help prevent sticking. Set aside.
2. In the bowl of an electric mixer, combine all ingredients and mix until light in color. As evenly as possible, divide cake mixture between each cake pan. Bake until done in the middle. You know the layers are done when you press on the center and the cake springs back up or when you see the sides of the cake start to separate from the sides of the pan.
3. When the cake is done baking, remove from the oven and let cool for 10 minutes, then remove from the pan and let them cool on wire racks.
4. I bake the cake a day or two ahead, wrap the layers in plastic wrap and place them in the fridge until I'm ready to assemble it. This allows the cake to firm up which makes it easier to slice and frost.

1. Mix water, cornstarch, and vanilla flavoring in a small bowl and set aside.
2. Place one bag of coconut in a food processor and pulse until finely chopped. Then repeat with second bag
3. Melt butter, sugar and cream over medium heat and bring to a boil. Once boiling remove from heat, stir in starch mixture.
4. Return to heat.
5. Once boiling, remove from heat and stir in 2-1/4 cups of coconut. Let cool completely. Stir in sour cream
6. Place in the refrigerator overnight or at least two hours.

1. Cream together the butter and cream cheese until smooth. Slowly add in powdered sugar, one cup at a time. Add salt and vanilla and mix until will combined,
2. If the icing is too thick, add a little heavy whipping cream until you get the consistency you like.

1. 1 16oz. tub frozen strawberries in syrup, thawed and pureed in a food processor. Be careful not to liquify the strawberries. Leave some chunks.

1. Slice each cake in half, creating two layers out of the one.
2. Place one layer on a cake plate.
3. Put some icing in a piping bag and pipe a ring of frosting around the top edge of the cake. This makes the dam to keep the filling in place when you put on the remaining layers.
4. Spoon and spread some of the strawberry puree' inside the dam you created. I put some sliced strawberries over the puree', this is optional.
5. Add some coconut custard over the strawberry puree'. Place the next layer over the coconut custard and repeat steps above.
6. When assembled, if your cake is too soft to ice, cover it with plastic wrap and place in the refrigerator. After a few hours it should be firm enough to spread the icing without tearing the cake.
7. When you are finished icing the cake, cover the cake with processed coconut.
8. Top the cake with dollops of icing, fresh strawberries, and coconut Raffaella's for an added touch of elegance.
9. This cake is moist and tender, keep it refrigerated until at least an hour before you are ready to serve it.