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FLUFFY COCONUT CAKE




List of Ingredients



• 2/3 CUPS OF BUTTER
  
• 1 3/4 CUPS SUGAR
  
• 3 CUPS CAKE FLOUR
  
• 1 TABLESPOON + 1/2 TEASPOON BAKING POWDER
  
• 3/4 TEASPOON SALT
  
• 1 1/3 CUP MILK
  
• 2 TEASPOONS VANILLA
  
• 3 LARGE EGGS, SEPARATED
  
• 1/2 CUP SHREDDED COCONUT
  
• ********************************************************************************
  
• 1/4 CUP FLOUR
  
• 1 CUP MILK
  
• 1 CUP BUTTER
  
• 1 CUP SUGAR
  
• 1 TEASPOON VANILLA
  
• 2 TEASPOONS FRESH LEMON JUICE, OPTIONAL
  
• 2 CUPS SHREDDED COCONUT
  






Instructions



1. PREHEAT OVEN TO 350°. GREASE 3 ( 8 " ) ROUND CAKE PANS, SET ASIDE.
   
2. IN A LARGE MIXING BOWL WITH AN ELECRIC MIXER, CREAM THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. MIXTURE WILL BE A LIGHT LEMON COLOR. ADD 3 EGG YOLKS AND BLEND WELL.
   
3. SIFT TOGETHER, FLOUR, SALT, BAKING POWDER IN A BOWL. ADD ALTERNATELY WITH MILK TO LIQUID MIXTURE. BLEND WELL AFTER EACH ADDITION. ADD VANILLA, BLENDING WELL, SET ASIDE.
   
4. WASH COMPLETELY THE BEATERS AND BOWL MAKING SURE THAT THE BEATERS AND THE BOWL IS ABSOLUTELY GREASE FREE.
   
5. WHIP THE EGG WHITES UNTIL STIFF. FOLD WHITES AND COCONUT INTO BATTER WITH A RUBBER SPATULA IN AN OVER AND UNDER MOTION. POUR INTO PREPARED PANS. BAKE 30 MINUTES OR UNTIL CAKE TESTER INSERTED COMES OUT CLEAN. COOL COMPLETELY ON WIRE RACK AND MAKE FROSTING.
   
6. SIFT FLOUR INTO SAUCEPAN, SLOWLY ADD MILK, STIRRING CONSTANTLY UNTIL ALL THE MILK IS ABSORBED AND MIXTURE IS SMOOTH. COOK OVER MEDIUM LOW HEAT STIRRING CONSTANTLY UNTIL VERY THICK. SET ASIDE TO COOL.
   
7. IN A MIXING BOWL, BEAT SUGAR AND BUTTER AT HIGH SPEED UNTIL LIGHT AND FLUFFY. BLEND IN VANILLA AND LEMON JUICE IF USING. ADD COLD FLOUR MIXTURE, BEATING UNTIL FROSTING STANDS UP IN STIFF PEAKS. FOLD IN ONE CUP COCONUT.
   
8. SPREAD FROSTING BETWEEN LAYERS AND FROST ENTIRE CAKE. PAT REMAINING COCONUT AROUND SIDES AND ON TOP OF CAKE.