My husbands' best friend is turning 50, and his wife has asked me to do his cake..........she wants a 3 tier, white with black fondant cake, but she wants a coconut cake! I was just thinking of doing a coconut filling between the torted layers, but if I use cream cheese or sour cream, how far in advance can I do this? Since it will be covered in fondant, I'm unsure about the time and all since I can't refrigerate the fondant................any suggestions? or good/different coconut filling recipes??????

Thanks!
Susan

How about using coconut milk in place of the regular milk in your recipe? Don't use the low fat....

Also, I'm going to experiment with using half coconut oil/half butter for the fat in my white cake recipe, to see if that adds more coconut flavor than just coconut milk. So that's another idea.

There are sleeve fillings that are coconut flavored, and they taste rather like a Mound's bar filling. YUM.

I use my normal white cake recipe, toast some coconut and throw it in with a few drop (or more) of coconut flavoring. Coconut cake - done!

I do my coconut cake the same as leahs -- I find if I soak the coconut in the milk (of whatever you use as your liquid for your white cakes) for a while, it makes a very tender, soft cake with a lot of flavor.

If you use the WASC recipe, instead of vanilla pudding use coconut cream pudding! I also put a little "sprinkle" of pudding in my icing as well.

Beth in KY

Thank you all so much for the help! I knew I could count on some wonderful answers!!!!

Susan