coconut cake

Name: Coconut Cake
Ingredients: ## CAKE; 2 3/4 cup(s) cake flour, sifted; 4 teaspoon(s) baking powder; 3/4 teaspoon(s) kosher salt; 3/4 cup(s) butter; 1 1/2 cup(s) sugar; 4 - egg whites, room temperature; 1 teaspoon(s) pure vanilla extract; 1 teaspoon(s) almond extract; 1 cup(s) milk or coconut milk; ## FROSTING; 2 cup(s) sugar; 1/8 teaspoon(s) kosher salt; 1 teaspoon(s) white vinegar; 3 - egg whites, room temperature; 1/2 teaspoon(s) pure vanilla extract; 1/2 pound(s) fresh or frozen coconut; ## OPTIONAL FILLING; 1 cup(s) plus 2 tablespoons sugar; 1/4 cup(s) cornstarch; 1 cup(s) plus 2 tablespoons water; 2 - egg yolks, slightly beaten; 2 tablespoon(s) butter; 3 tablespoon(s) lemon juice, freshly squeezed; 1 tablespoon(s) lemon zest

(3 RATINGS)

273 Pinches 2 Photos

Marsha Gardner

Florala, AL

Updated on Aug 25, 2012

Every Southern woman prides herself on her cake making skill. To become an honorary Southern woman I chose this cake to be qualified. My husband loves coconut and this is an elegant cake that might well grace a very special dinner table.

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Ingredients

CAKE
2 3/4 cups cake flour, sifted
4 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 cup butter
1 1/2 cups sugar
4 - egg whites, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 cup milk or coconut milk
FROSTING
2 cups sugar
1/8 teaspoon kosher salt
1 teaspoon white vinegar
3 - egg whites, room temperature
1/2 teaspoon pure vanilla extract
1/2 pound fresh or frozen coconut
OPTIONAL FILLING
1 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup plus 2 tablespoons water
2 - egg yolks, slightly beaten
2 tablespoons butter
3 tablespoons lemon juice, freshly squeezed
1 tablespoon lemon zest

How To Make coconut cake

Step 1

Measure flour, baking powder and salt; sift together 3 times.

Step 2

Cream butter; add 1 cup sugar, blending well.
Step 3

Beat egg whites until fluffy; add remaining sugar gradually, beating until stiff peaks form.
Step 4

Add extracts to milk; add milk alternately with flour mixture to creamed mixture. Beat well; fold egg white mixture into batter.
Step 5

Pour batter into 3 greased round 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cakes on a wire rack.
Step 6

FROSTING: Combine sugar, 1 cup water, salt and vinegar in a heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, to 242-degrees on a candy thermometer or until mixture forms thin thread when dropped from spoon.
Step 7

Beat egg whites until stiff; add hot syrup, beating constantly. Continue beating until frosting holds it shape; add vanilla.
Step 8

Spread frosting between layers of cake, top with coconut. Cover top and side of cake with frosting; spring with remaining coconut.
Step 9

OPTIONAL FILLING: Combine sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly , until mixture thickens and boils; boil 1 minute. Slowly stir in a small amount of the hot mixture into the egg yolk; add to hot mixture in saucepan. Boil 1 minute longer., stirring constantly. Remove from heat and continue stirring until smooth. Stir in butter, lemon juice and lemon zest. Cool. Spread between layers of cake instead of frosting.
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