southern coconut cake
15 1/4 ozbutter cake mix, be sure to get the full size cake mix and not the reduced size some companies are now making
1 csprite or 7-up
1 stickbutter, melted
1 tspvanilla extract
FOR THE ICING
1/2 cwhite corn syrup
1 tspbaking powder
2 cshredded coconut
How to Make southern coconut cake
- Preheat oven to 350.
- Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this.
- Mama says it makes a cake dry when you beat the batter up to long.
- Butter and four 2-8 inch round cake pans. You can use 2-9 inch cake pans, but the cake won't be as high.
- Divide cake batter between pans. Place in oven and bake for 25 minutes. Whisk the cakes cool and make the icing.
- Place the sugar, water and corn syrup in a sauce pan on medium heat.
- Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly.
- The mixture should become almost clear. You can also do this in the microwave does make this step easier.
- Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high.
- This could vary by a minute or 2 depending on the power of your microwave. It still needs to reach the soft ball stage.
- With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage.
- Slowly pour in the syrup and keep mixing until the icing stands in peaks. This takes some time to accomplish so don't give up on it.
- Just keep beating it and eventually the peaks will form.
- Place one of the cake layers on a pretty cake plate.
- Frost the top of the first layer and sprinkle with 1/2 cup coconut.
- Place the other layer on top of the first and frost the entire cake.
- Sprinkle the rest of the coconut over the top and sides of the cake.