Coconut Cake with Cranberry Mousse Filling

Coconut Cake with Cranberry Mousse Filling - Recipe of the Week

Christmas is the time to showcase your baking skills. This beautiful layered coconut cake will be the star of your dessert sideboard and a sweet, indulgent finish to your holiday meal.

Coconut Cake with Cranberry Mousse Filling
Makes 1 (9-inch) cake
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Ingredients
  1. 1½ cups butter, softened
  2. 2 cups sugar
  3. 1 teaspoon coconut extract
  4. 1 teaspoon vanilla extract
  5. 5 large eggs
  6. 3½ cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 cup coconut milk
  10. 1 cup sour cream
  11. Cranberry Mousse Filling (recipe follows)
  12. Fluffy Meringue Frosting (recipe follows)
  13. Garnish: toasted sweetened flaked coconut
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and next 3 ingredients with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a large bowl, whisk together flour, baking powder, and baking soda. Gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans.
  4. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Cranberry Mousse Filling between layers. Spread Fluffy Meringue Frosting over top and sides of cake. Press toasted coconut onto sides of cake, if desired. Cover and refrigerate for up to 3 days.
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Cranberry Mousse Filling
Makes about 3 cups
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Ingredients
  1. 1 (14-ounce) can whole berry cranberry sauce
  2. ¼ cup pomegranate juice
  3. 1 (3-ounce) package strawberry or cherry gelatin
  4. 2 cups frozen whipped topping, thawed
Instructions
  1. In a small saucepan, cook cranberry sauce and juice over low heat, stirring occasionally, until melted and smooth. Whisk in gelatin until well combined. Spoon mixture into a large bowl, cover, and refrigerate for 1 hour or until mixture begins to thicken. Stir in whipped topping, cover, and refrigerate for at least 4 hours or for up to 3 days.
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Fluffy Meringue Frosting
Makes about 5 cups
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Ingredients
  1. 6 egg whites
  2. 2 cups sugar
  3. ¾ cup water
Instructions
  1. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form.
  2. Meanwhile, in a medium saucepan, cook sugar and ¾ cup water over medium-high heat until mixture registers 248° on a candy thermometer. With mixer on high speed, slowly pour hot syrup into egg whites. Beat for 10 minutes until mixture is glossy, white, and fluffy. Use immediately.
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