I LOVE coconut! Water, milk, macaroons, pina coladas…you name it. When I had a dream a few nights ago about a moist, delicious coconut cake, I KNEW what I was going to make for the show today. So, here you have it, a Proper Southern Coconut Cake for ya’ll to try. Trust me, this cake is NO JOKE! My friend Shevaughn said she didn’t even like coconut and not a crumb was left on her plate. Hope you dig it as much as we did!
You will need:
3, 8-inch greased pans
- 3 cups sifted cake flour (sift before measuring)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 pound powdered sugar
- 4 egg yolks, well beaten
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 4 egg whites, well beaten
- For the Frosting:
- 1 cup sugar
- 1/2 cup light corn syrup
- 3 tablespoons water
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 cups grated coconut
Prep:
For the Cake:
1. Set the oven to 350 degrees
2. Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times.
2. Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times.
3. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well.
4. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently.
5. Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Frosting:
1. Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla.
1. Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla.
2. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake then sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.
This was my first time making this frosting and I have to say, it was PERFECT on this cake. Not too sweet, or overpowering. The consensus was overwheleming in favor of it. Even if it did slide off the edges (it’s really warm in my apt!) So, grab a tall glass of milk and ENJOY! 🙂
Miz Stefani's House 