Monday, March 29, 2010

Coconut Cake Recipe

I told you I would post the recipe for my coconut cake.  I use the following Classic White Cake recipe, and then I frost it with a 7 minute frosting and pat coconut all over the cake.  This cake is a taste of my childhood, and I hope you enjoy it

Classic White Cake

1 1/2 sticks softened butter
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon slat
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract

Preheat oven to 350.  Grease the bottom of two 9 inch round cake pans.  Line bottom with wax paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.  Stir together flour, baking powder, and salt.  Set aside.  Combine egg whites, milk, and vanilla extract.  Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture.  Continue to alternate beginning and ending with flour mixture.  Scrape the bowl and beater ofen.

Pour the batter into prepared pans and smooth top with metal spatula.  Bake round cakes for 25 to 30 minutes or until toothpick comes out clean.    Cool in pan on rack for 5 minutes, then turn out onto a rack.  Remove paper and let cool completely.

Note:  This recipe can be turned into a yellow cake by substitute 3 large eggs and 1 yolk for the egg whites.

Seven Minute Frosting

1 1/2 cups granulated sugar
1/3 cup cold water
2 egg whites
2 teaspoons light corn syrup
1 teaspoon vanilla

In the top of a double boiler, combine sugar, cold water, egg whites, corn syrup, and a dash of salt.  Beat 30 seconds on low speed of an electric mixer.  Place over boiling water (upper pan should not touch water).  Cook about 7 minutes while beating constantly on high speed of electric mixer or till frosting forms stiff peaks.  Remove from heat; add vanilla.  Beat 2 to 3 minutes or till spreading consistency. 

Frost in between the layers of the cake generously.  Sprinkle coconut all around the layer.  Stack the second layer on top.  Frost the sides and top of the cake.  Pat coconut all of the top and sides. This icing works best if made on a non rainy day.  It can get grainy if there is too much moisture in the air!  Enjoy!!!


collin said...

Yummy.....Since you love this from childhood, this recipe must be very close to your heart. Thanks for sharing the recipe.

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Concetta said...

Your cake looks beautiful! I can taste it now - wish I was with you on the back deck - with a big slice of cake and a cup of tea! Heavenly!
Love you,

Carmen S. said...

Heaven on a plate:D