Worth the Splurge
Cranberry Mousse-Filled Coconut Cake
Wine Recommendation
La Crema Pinot Gris
Ingredients
- 2 cups butter, softened
- 2½ cups sugar
- 1 tsp coconut extract
- 6 large eggs
- 4½ cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 (13.5-oz) can coconut milk
- Quick Cranberry Mousse (recipe follows)
- Coconut Frosting (recipe follows)
- Garnish: sweetened flaked coconut
Instructions
- Preheat oven to 350°F; coat 3 (9-inch) round baking pans with baking spray with flour.
- In a large bowl, beat butter, sugar, and coconut extract at medium speed with a mixer until fluffy. Add eggs, one at a time, beating just until combined after each addition.
- Stir together flour, baking powder, and salt; add to butter mixture, alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.
- Spoon batter into prepared pans, and bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Let cakes cool in pans 10 minutes; remove from pans and cool completely on wire racks. Spread Quick Cranberry Mousse in between layers.
- Spread Coconut Frosting over top and sides of cake; press coconut around sides of cake, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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