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Coconut: Paula Carson's Coconut Cake




Source of Recipe


familycircle.com


List of Ingredients




1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 eggs
3 cups all-purpose flour, sifted
1 tablespoon baking powder
1-1/4 cups milk
1 teaspoon vanilla extract
Frosting:
2 egg whites
1-1/2 cups sugar
1 tablespoon light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-1/2 cups shredded unsweetened coconut


Recipe



1. Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Dust pans with flour, tapping out the excess.

2. Beat butter in a large bowl until creamy. Add sugar, beating well, until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. Blend flour and baking powder in a small bowl. Add to batter, alternating with milk, beating thoroughly after each addition. Beat in vanilla. Divide batter equally among the prepared cake pans.

4. Bake layers at 350 degrees F for 25 minutes or until a toothpick inserted in the centers comes out clean. Cool cakes completely in the pans on wire racks.

5. Frosting: Combine egg whites, sugar, 1/2 cup water, corn syrup and salt in heavy saucepan. Heat over very low heat, beating constantly with a mixer for 7 minutes until soft peaks form. Remove saucepan from heat. Add vanilla and lemon extracts; beat 1 minute.

6. Place one cake layer on a plate. Top with a little frosting; sprinkle with a little coconut. Stack with second layer; repeat. Top with last layer. Frost cake. Sprinkle remaining coconut over sides and top

SERVES 12