Coconut Layer Cake (adapted from Fannie Farmer’s Fresh Coconut Cake)
3 cups all purpose flour, plus extra for dusting the pans
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus extra for greasing pans
2 cups sugar
4 large eggs
1 cup whole milk (flavored with 1 teaspoon coconut extract)
1 teaspoon vanilla extract
1- 1 and ½ large package Baker’s coconut
For the Cake:
Sift flour, baking powder, and salt together. Grease and lightly flour three 9 inch cake pans. Cut a piece of parchment paper to fit the bottom of each pan, and grease and flour it as well. In a large mixing bowl, cream the butter and sugar, using an electric mixer. Add eggs, one at a time, mixing well after each addition. The mixture should be smooth and creamy.
Using a spoon, add 1/3 of the flour and fold into the batter with 1/3 of the milk. Repeat until flour and milk are incorporated. It is important that ingredients be folded in; batter should not be beaten after flour has been introduced. Stir in vanilla. Distribute batter evenly among the three cake pans. Bake in a preheated 350 degree oven for about 30 minutes, or until layers are golden brown and spring back when gently pressed in the middle.
Cool for about 5 minutes and turn layers out of the pans to cool completely.
FLUFFY WHITE FROSTING
While there are many versions of 7 minute frosting, most do not leave a good deal of room for error. I discovered this recipe so long ago I no longer know where it came from. What I do know is that my nickname for it is No-Fail Frosting. Now who wouldn’t like that ???
The technique is a little different, but produces a result that is not only delicious, but beautiful and froster -friendly. You can sprinkle it with coconut as in this recipe, or simply use it as is on your favorite cake. Once you try it I know you’ll be a believer!
Fluffy White Frosting
In a saucepan combine:
1 cup sugar
1/3 cup water
¼ teaspoon cream of tartar
dash of salt
Bring to boil, stirring til sugar dissolves.
VERY SLOWLY, add sugar mixture to 2 unbeaten egg whites in mixer bowl, beating constantly with the electric mixer using the wire whisk until stiff peaks form, about 7 minutes.
Beat in 2 teaspoons vanilla or 2 teaspoons coconut extract.
For the Coconut Cake, frost the bottom layer and generously sprinkle with grated or flaked coconut (I use Baker’s). Top with the second layer, and repeat. Top with the third layer and frost top and sides. Cover the cake with coconut, pressing lightly to assure the coconut clings to the frosting.
Note: I suggest making 1 and ½ times the recipe for the frosting to ensure you have enough.