this makes a 3 layer cake, using 3 10" round cake pans
4 cups sugar
1 pound butter
4 Tablespoons vanilla extract
2 teaspoons almond extract
4 cups flour
4 teaspoons baking soda
3 cups sour cream
1 bag (12 oz) sweetened shredded coconut
1 cup (1 can) cream of coconut- Coco Lopez)
2 cups sugar
8 Tablespoons water
4 Tablespoons dark rum (optional)
8 Tablespoons butter
2 cups whipping cream
Preheat oven to 350. Butter and flour 3 10" springform pans.
Beat butter and sugar until light, add vanilla and almond extract. Beat in the
eggs, sour cream, and cream of coconut. Sift flour and soda together, add to
mixture and beat until just combined. Fold in the coconut. divide batter into
prepared pans. Bake for 45-55 minutes, until firm.
Combine sugar and water in heavy saucepan, Stir over heat until sugar turns deep
amber. Remove from heat to add rum. Whisk in butter. Put back on heat, and
cream, bring to boil and let reduce until thick and smooth. Use as frosting
between layers of cake, drizzle over cut pieces.