Coconut Cake
2004-10-22- Course: Cakes & Candy
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
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I can remember as a young girl going to my grandmother’s house for the holidays and looking forward to my aunt bringing a coconut cake. ceci est un bon gâteau (this is a good cake and a classic)
Ingredients
- 1 cup butter
- 2 cups granulated sugar
- 5 eggs
- 1 tsp soda
- dash of salt
- 2 3/4 cup cake flour
- 1 tsp baking powder
- 1 cup buttermilk
- 1 tsp vanilla extract
- 3/4 tsp coconut flavoring
- 2 cups shredded coconut
- 1/2 tsp salt
- Frosting
- 1 tsp cream of tartar
- 4 unbeaten egg whites
- 6 tbsp water
- 2 tsp vanilla extract
- 2 cups sugar
- 1 1/2 tsp light corn syrup
Directions
Step 1
In a mixing bowl, using an electric mixer cream the butter and sugar. Add the egg one at a time beating after each addition.
Step 2
Sift the dry ingredients (soda, salt, flour, baking powder) together in a separate bowl. Add to the creamed mixture alternating with the buttermilk. Stir in the vanilla and coconut flavor.
Step 3
Bake in three 9 inch layer cake pans (greased and floured) at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.
Step 4
Cool cake and frost.
Step 5
Frosting:
Step 6
In the top part of double boiler, combine egg whites, sugar, water, salt, cream of tartar & corn syrup; beat with a hand held electric mixer until blended well (about 1 minute)
Step 7
Place over boiling water, beating constantly for 7 minutes or until peaks form when beaters are slowly lifted.
Step 8
Remove from boiling water; add vanilla & continue beating until frosting is cool & thick enough to spread (about another 7 minutes)
Step 9
Yummy! Frost the cake, sprinkle on the coconut, make the coffee and then call me.
Step 10
Frosting Tip: Remember this frosting should be prepared when the humidity is not too high.
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