Coconut Cake
This is my Coveted Coconut Cake recipe which I borrowed from Saveur Magazine and Mama Lou. I added a few of my own touches though. The secret here is to get all the ingredients ready ahead of time and make sure you mix everything thoroughly.
FOR THE CAKE:
Preheat the oven to 300˚
Grease and flour 2 round, 9″ cake pans. Or, do as I do and use a tube pan. I then cut the cake in half after it has cooled. I think it helps to keep the cakes from sliding off of one another.
1) Cream well in a large bowl until smooth and fluffy (10-15 minutes):
- 1/2 lb. (2 sticks) of softened butter (not Margarine!).
- 1 cup sugar
2) Separate 5 eggs and save yolks and whites separately
3) Beat 5 egg yolks into cream mixture until well blended
4) Sift into a separate bowl:
- 3 cups cake flour
- 2 tsp. baking powder
- 1/4 tsp. salt
5) Get 1 cup regular milk ready
6) Mix 1/3 of the flour mixture into the cream mixture and 1/3 of the milk
7) Repeat the process twice until all the flour and milk are used and the mixture is nice and fluffy
8) Blend in:
- 1 tsp. real vanilla extract
- 1 tbs. real coconut extract (add a little extra if you’d like)
- 3/4 cup fresh coconut shavings or thawed frozen flakes
9) Whip 5 egg whites and another 1/2 cup of sugar in a medium bowl until stiff peaks can be formed (note: if the bowl or beaters are oily or buttery in any way it tends to make it difficult to get egg white to stiffen)
10) Beat 1/3 of these stiffened egg whites into the batter which will help lighten it
11) Then gently fold in the rest of the egg whites
12) Divide batter into the 2 prepared pans, shake to distribute it evenly, and bake for 45 TO 50 minues. Do not over bake!
(note: If using a tube pan bake it for 73 minutes. To test for doneness, insert a toothpick. When extracted it should come out clean, not sticky, if done.)
Cool the cake for 10-15 minutes and then invert onto a greased wire rack. Completely cool before frosting.
FROSTING:
1) Beat the following in the top of a double boiler until well blended; then place the top of the double boiler over boiling water and whip until stiff peaks form (8-10 minutes or longer):
- 1 cup sugar
- 3 egg whites
- 1/2 cup light corn syrup
- 3 tbs. water
- 1/4 tsp. cream of tartar
- 1/4 tsp. salt
2) Remove from heat and beat in:
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. coconut extract
3) By hand add: (Do not use your mixer at this point!!)
- 1 1/2 cups fresh coconut or thawed frozen flakes
(note: I learned the hard way not to beat the coconut pieces into this frosting. It will make it soupy.)
Spread the frosting on a layer of cake. Add the 2nd layer and cover the entire cake with the frosting. Then press coconut onto the sides and top of cake.
Notes: I cheat and use packaged coconut found in dry goods in the baking section of the grocery store. Fresh would be great but the other works fine too. I also use toothpicks to hold the layers together especially if the cake is going to travel. And lastly, if in a big, big hurry, but only if it is an emergency, I have taken 2 cans of French vanilla frosting and added 1 stick of real butter, 1 teaspoon each of vanilla and coconut extract and enough powdered sugar and coconut to create the right consistency. Taste great but that kind of frosting is not good for one’s health. I figure once in a blue moon won’t hurt.