I combined 3 recipes and ended up with a coconut cake that taste like one that my grandma used to make. I got my sugar glaze from Jan Walker. A friend sent me her White Buttermilk Coconut Cake Recipe and I made the Coconut Buttercream by tweaking Kathy McGeorge's Lemon Cake Buttercream Frosting. I baked this cake for Thanksgiving and the end result was just what I'd hoped for.
butter-do not use margarine
buttermik, i use foremost bulgarian
all purpose flour
cream of tartar
egg whites, stiffly beaten
COCONUT BUTTERCREAM FROSTING
butter, room temperature
4 1/2 c
milk, evaporated milk or half & half
1Preheat oven to 350 degrees.
Prepare 2 9-inch pans or 9x13 inch pan with non stick spray and flour.
Cream butter. Add sugar gradually, creaming continuously.
2Mix dry ingredients together in separate bowl.
3Alternately, add buttermilk and dry ingredients to butter mixture.
4Add vanilla and fold in stiffly beaten egg whites. Pour into prepared pan(s). Bake in 350 degree oven for 35-40 minutes. Do Not Over Bake. When done remove from oven and allow to cool for 10 minutes. In the meantime, make Sugar Glaze.
5Combine 1 cup of sugar, 1/3 cup water and 1 tsp. of coconut in small saucepan. Boil for 2 minutes or until just thickened. Place one cake layer on cake plate. Using fork, poke a few holes in cake. Spread small amount of glaze over cake covering top and sides. Make Coconut Buttercream Frosting.
6Cream butter. Add vanilla to milk. Gradually add sugar alternately with milk, ending with sugar. Beat until smooth.
Spread frosting over cake. Then, place the second layer on top of the frosted cake layer. Repeat with sugar glaze on top layer. Then frost with buttercream over top and sides. Sprinkle coconut on top and sides of cake.