This is my Grandma's Coconut Cake. The first time I ever made it, and it was so moist and delicious..I made this for my Pastors birthday, and were a few crumbs left on the plate..lol I wish I had take a picture once it was cut, it was so moist..mmmmmmm
Grease the bottom and sides of 9-inch round cake pans with butter, then lightly dust with flour. Set aside.
In a large bowl, sift together the flour, baking powder and salt.Set aside.
In another large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition.
Then alternate adding in the remaining dry ingredients and milk, a little at a time until well blended.Next stir in the coconut and vanilla.
2In a separate bowl, beat egg whites until stiff peaks form. Then fold the beaten egg whites into the cake batter. Divide the batter evenly between the two cake pans, place in the center of the oven and bake until a toothpick comes out clean, approx 30-40 minutes.
3Remove cakes from oven and cool on wire racks for approx 15 minutes. Remove cakes from pan and place on wire racks, tops facing up, to cool completely.
While the cake cools, start working on the frosting. Simply add your butter, confectioner’s sugar, vanilla and cream to a large bowl and mix until blended. Add a few drops of milk as needed until you achieve your desired consistency.
If your frosting ends up too thin, simple add more confectioner’s sugar, a tablespoon at a time until perfect.
4Once your cake has cooled, you’ll want to crumb coat your cake. To insure a smoothly iced cake.
Start applying the frosting on the top of the bottom layer, about a quarter inch thick. Then place your second layer on top.Then apply a thin layer of frosting all around the tops and sides of cake. This is your crumb coat.
After you’ve finished your crumb coating, place the cake in the refrigerator for approx 20-30 minutes.
This allows the crumb coating to set.
Now, add the final layer of frosting to your cake, garnish the top with flaked coconut. Enjoy!