Big Mama’s coconut cake is famous. You may think this is a tall tale, but people would literally line up in front of her home just to get one for the holidays. Her cake’s highlight is a heavenly meringue frosting, which she whips by hand.
I adore her classic, just like its legions of fans do, but I had a bit of fun updating it. The cake now has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent. It is such a fantastic way to liven up a coconut cake recipe that has not only been around the block but looks mighty fine for her age, too.
Recipe information
Yield
Serves 18–22
Ingredients
Cake:
Coconut Frosting:
Preparation
For the cake:
Step 1
Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
Step 2
In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
Step 3
Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
Step 4
With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Step 5
Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
Step 6
In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
Step 7
Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
Step 8
Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Step 9
Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
Step 10
Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
For the frosting:
Step 11
Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
Step 12
Turn your mixer down to low speed and carefully add the confectioners’ sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
Step 13
Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
To assemble:
Step 14
Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.
