Coconut Pudding Cake Recipe

Ingredients

1 cup FOR PUDDING: SUGAR (MINUS 2 TBLS)

1/4 cup FLOUR

1/8 teaspoon SALT

3 l EGG YOLKS

1 1/4 cups MILK

3 tablespoons BUTTER

1 1/2 tablespoons VANILLA

3 cups FOR CAKE: CAKE FLOUR

1 1/2 teaspoons BAKING POWDER

1 teaspoon SALT

1/2 cup HEAVY CREAM

2 3/4 cups SUGAR

1 3/4 sticks BUTTER

3 tablespoons VEGETABLE OIL

2 g EGG

5 g EGG YOLKS

3/4 cup BUTTERMILK

1 tablespoon VANILLA

12 ounces FROSTING - CREAM CHEESE

1/2 cup BUTTER

2 cups POWDERED SUGAR

1/2 teaspoon VANILLA

1/2 teaspoon LEMON JUICE (FRESH)

8 ounces COCONUT - UNSWEETENED

FOR PUDDING 1. IN SAUCEPAN, WHISK TOGETHER THE SUGAR, SALT AND FLOUR

IN MEDIUM BOWL, WHIP YOLKS UNTIL SMOOTH, THEN SLOWLY ADD MILK
SLOWLY WHISK THE MILK MIXTURE INTO THE DRY MIXTURE IN THE SAUCEPAN UNTIL NO LUMPS
PLACE SAUCEPAN OVER MEDIUM HEAT AND STIR IN BUTTER. COOK, STIR CONSTANTLY UNTIL IT THICKENS AND BEGINS TO BOIL
REMOVE FROM HEAT, ADD VANILLA. TRANSFER TO BOWL AND COOL. RESERVE 1 CUP FOR CAKE.

FOR CAKE 1. OVEN 325 AND BUTTER 8" PANS AND LINE W/PARCHMENT PAPER

MD BOWL SIFT FLOUR, BAKING POWDER AND SALT.
IN LG BOWL WHIP CREAM TO SOFT PEAKS
IN MIXER WHIP SUGAR AND BUTTER. SLOWLY ADD OIL AND CONTINUE TO BEAT UNTIL WELL COMBINED.
BEAT IN EGGS ONE AT A TIME, FOLLOWED BY YOLKS SCRAPING SIDES OF BOWL AFTER EACH ADDITION. ADD BUTTERMILK AND VANILLA
GRADUALLY ADD FLOUR MIXTURE ON LOW SPEED
WITH SPATULA, FOLD IN CREAM AND 1 CUP PUDDING
BAKE 45 - 1 HR COOL ON RACKS

FROSTING 1. CREAM CREAM CHEESE AND BUTTER