Coconut Cake-Biltmore (Asheville, North Carolina)
It’s been almost a year since we visited the incredible Biltmore Estate in lovely Asheville, North Carolina. It’s the type of mansion palace that makes it hard to believe that at one time, it was home to just a family of three, a couple and their child, especially since there are 250 rooms in all.
Although I’ve made a couple of pies from my Biltmore cookbook as well as an incredible red velvet cake, I hadn’t tried out any other cake recipes until last weekend when I got in the mood for coconut. The book’s spring chapter contains an extremely simple recipe for a coconut cake. When making cakes, I do generally opt for store bought icing since it cuts down on time and effort spent in the kitchen considerably (I went with cream cheese flavored frosting).
recipe courtesy of the cookbook Biltmore: Our Table to Yours
3/4 cup (1 1/2 sticks) butter, softened
1 2/3 cups sugar
1 1/2 cups sour cream
1 3/4 cups self-rising flour
1/2 cup milk
1 tablespoon coconut extract
1 1/4 cups coconut, toasted and cooled
additional toasted coconut
Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and mix well. Add the flour alternately with the milk, mixing well after each addition. Mix in the coconut extract and then the toasted coconut. Spread the batter deep in a round cake pan. Bake for 50 to 60 minutes or until the cake tests done. Cool in the pan for several minutes and remove to a wire rack to cool completely. Chill in the refrigerator. Trim off the top of the chilled cake to make it level and cut the cake carefully into 3 layers with a large bread knife.
Spread frosting between the layers and over the top and side of the cake. Garnish with additional toasted coconut.
You may bake the cake in 3 layers if preferred, adjusting the baking time accordingly.