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COCONUT CAKE AND FROSTING




Source of Recipe


COOKS.COM
COCONUT CAKE AND FROSTING
1 c. butter, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
Dash of salt
1 c. milk
1 tsp. vanilla
1 tsp. coconut flavoring
2 tsp. baking powder

Cream butter; add sugar, and beat 10 to 15 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk beginning and ending with flour mixture.

Mix well after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes or until a pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and let cool completely.

FROSTING:

3 egg whites
1/4 tsp. cream of tartar
Pinch of salt
6 tbsp. cold water
1 1/2 c. sugar
2 tsp. vanilla
3 tsp. white corn syrup

Put all ingredients, except vanilla, in top of double boiler, over boiling water. Beat with electric hand mixer for about 15 minutes, or until icing is stiff enough to stand in peaks. Remove from heat and add vanilla. Spread on cake immediately. Sprinkle coconut generously between layers, top and side of cake.

For a deliciously moist coconut cake, mix 2 cups water, 1/2 cup sugar and 1/2 cup coconut in a medium saucepan and heat over medium heat, stirring constantly, for a few minutes. Carefully drizzle mixture over each cake layer before spreading the frosting.