Coconut Layer Cake
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Sugar1 tsp
Pure Vanilla Extract1 tsp
Pure Coconut3 cups
Cake Flour (sifted)1.5 tbsps
Baking Powder1 cup
Milk6 tbsps
Water (cold)1 tsp
Cream Of TartarDirections:
1
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry
2
Refrigerate
3
Heat the oven to 350 degrees F
4
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth
5
With the mixer running, slowly add the sugar and mix
6
Add the vanilla, almond, or coconut extract and mix well
7
Sift the flour 3 times with the baking powder (this is to lighten the cakes)
8
Add a third of the flour mixture to the butter mixture and mix
9
Add half of the milk to the butter mixture and mix
10
Add another third of the flour mixture and mix
11
Add the remaining milk and mix
12
Add the remaining flour and mix until smooth
13
Fold in the egg whites
14
Cut 2 round parchment disks to fit 9-inch cake pans
15
Butter and flour the pans then place the parchment disks on the bottom of the pans
16
Divide the batter evenly between the 2 pans
17
Bake until firm to the touch and almost dry in the center, 20 to 25 minutes
18
Let cool in the pan
19
Make the frosting: Off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler
20
Whisk until smooth
21
Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes)
22
Remove from the heat and whisk in the vanilla
23
Let cool, whisking often
24
Turn out the cakes and brush off any crumbs
25
Place 1 layer on a cake stand and cover it with frosting
26
Place the second layer top side down and press lightly
27
Frost the top and sides
28
Press coconut all over the surface of the cake and serve