Fresh Coconut Cake
"Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too. This recipe first appeared in our March 2012 issue, with Ben Mims' story Sweet Southern Dreams...."
INGREDIENTS
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FOR THE CAKE:
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16 tbsp. unsalted butter, softened, plus more for pans
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2 1/2 cups cake flour, plus more for pans, sifted
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1 tsp. baking soda
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1 tsp. kosher salt
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1 cup buttermilk
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1 tbsp. vanilla extract
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2 cups sugar
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5 eggs
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FOR THE FROSTING:
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4 egg whites
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1/2 tsp. cream of tartar
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2 1/4 cups sugar
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1/4 cup light corn syrup
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1 tsp. kosher salt
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2 tsp. vanilla extract
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3/4 cup fresh coconut water
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3 cups freshly grated coconut
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