Southern Comfort Coconut Cake

2 cups flour

1 tsp. baking soda

½ tsp. salt

¼ cup of cream of coconut                                                     

5 eggs   

½ cup unsalted butter, at room temperature

½ cup of oil

1 cup buttermilk

2 cups sugar 

2 cups freshly grated coconut or packaged grated coconut 

                                                                                                                  

Preheat oven to 350 degrees.  Coat three 9-inch round cake pans with non-stick cooking spray, then dust wit flour.  Set aside.  In a large bowl, sift together the flour, baking soda, and salt.  In the bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form.  

Using another bowl with the electric mixer on medium speed, cream the 2 cups of sugar and ½ cup butter until light in color, about 4 minutes.  With the mixer running, add the oil and combine thoroughly, scraping down the sides of the bowl so all of the batter is mixed properly.  

Add the egg yolks, on e at a time, beating well (about 30 seconds) after each addition. Continue beating for 2 minutes after adding the last egg yolk.  Remove the bowl from the mixer.  Fold in half of the bowl and add half of the buttermilk and cream of coconut.  Fold in the remaining flour mix, scrape down the sides, and add the remaining buttermilk.   Fold in the 2 cups of coconut.  Scrape down the sides and fold in the beaten egg whites.  Pour the batter into the pans and bake 25-30 minutes, or until done.

Filling:

½ cup unsalted butter, at room temperature                        

4-oz. light cream cheese                                                                       

1 ½ cup powdered sugar                                                                    

2 TBSP milk

2 TBSP cream of coconut

1 TBSP lime zest

2 TBSP fresh lime juice

Cream butter, cream of coconut and cream cheese together until fluffy.  Add the powdered sugar, lime zest, lemon juice and milk, mix well.  Refrigerate

Icing:

1 ½ cup powdered sugar                                                                     2 cups freshly grated coconut

1 (16 0z) light sour cream                                                                   1 tsp vanilla

In a large bowl, combine 1 ½ cup powdered sugar, sour cream, cream of coconut, and vanilla.  Use the coconut to garnish cake after it has been frosted.  To assemble cake, spread half of the filling on top of on cake layer.  Place 2^nd layer on top and spread the other half of the filling on the top, place the 3^rd layer on top, finish with frosting, then garnish with coconut.  Best if refrigerates overnight..