Coconut Filling and Topping - Master Cookbook Recipes # 221

Name: Coconut Filling and Topping - Master Cookbook Recipes # 221
Prep time: 10 min
Total time: 10 min
Yield: 1 - Filling and topping for one large 4-layer cake
Cuisine: Southern
Ingredients: 6 to 8 oz. packs fresh frozen coconut (see thawing note); 3/4 cup lukewarm water; 1/2 cup cream of coconut (stir well before measuring); Caution: Fresh coconut is delicate and can sour easily. Do not thaw it in the microwave. Always keep the filling and the finished cake refrigerated.

This is the secret to a truly authentic, old-fashioned Southern coconut cake. Unlike a dry shredded coconut topping, this filling is "soggy" by design. It uses fresh frozen coconut and cream of coconut to create a moist, flavorful mixture that actually soaks into the cake layers, making the entire dessert incredibly tender and rich.

Prep time: 10 minTotal time: 10 min Thawing Time: 48 hrs

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Ingredients

6 to 8 oz. packs fresh frozen coconut (see thawing note)
3/4 cup lukewarm water
1/2 cup cream of coconut (stir well before measuring)
Caution: Fresh coconut is delicate and can sour easily. Do not thaw it in the microwave. Always keep the filling and the finished cake refrigerated.

Instructions

Thaw the Coconut: Place the frozen coconut in the refrigerator for 2 days to thaw completely before you plan to mix the filling.
Mix: In a large bowl, combine the thawed coconut, lukewarm water, and cream of coconut. Mix until well blended. The mixture should be moist and "soggy."
Prep the Layers: For the best results, you want at least 4 cake layers. If you only baked two thick layers, use a serrated knife to carefully split them in half.
Assemble:
Place your first layer in a deep-sided plate (like a pie plate). This cake is juicy and will "ooze with goodness," so a flat cake stand will be messy!
Spread a thin layer of Master Cookbook Recipe # 220 (Coconut Buttercream) onto the cake layer.
Spread a generous portion of this coconut filling over the buttercream.
Repeat until all layers are stacked.
Finish: Frost the outside of the cake with a thin layer of buttercream, then pile the remaining coconut filling all over the top and sides.
The Wait: This cake is best after sitting in the refrigerator for 2 to 3 days. This "soaking time" is what makes it legendary!

Notes

Tammy's Tip: Using a deep dish is essential! As the cake sits in the fridge, those delicious coconut juices will settle at the bottom, and you don't want to lose a single drop.