Heavenly Coconut Cake
Source of Recipe
Jamaica Gleaner
List of Ingredients
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
14 tbsp. (1 3/4 sticks) unsalted butter, (room temperature)
2 cups sugar
4 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tsp. vanilla extract
1 1/3 cups milk
1 recipe Seven-minute Coconut Icing (recipe below)
1 1/2 cups sweetened shredded coconut
Recipe
1. Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and egg yolk one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared pans and smooth the tops.
3. Bake the cakes for 25 to 27 minutes, until a toothpick inserted into the centre comes out clean. Let cool in the pans on wire racks for 10 minutes. Remove the layers from the pans, set right side up on the racks, and let cool completely.
4. Place one of the cake layers on a serving plate and spread a generous layer of icing over the top. Place the second layer on top and spread with generous layer of icing. Place the third layer on top and frost the top and side of the cake with the remaining icing. Scatter about 1/2 cup of the coconut evenly over the top of the cake, and press the remaining coconut into the side. The cake can be made several hours ahead and set aside at cool room temperature.
Serves 12 to 14.
This classic fluffy, pure white cake frosting is made by cooking and beating egg whites and sugar. The recipe makes enough icing to fill and frost a three-layer cake generously. The icing should be used as soon as it is made.
Seven-Minute Coconut Icing
2 1/4 cups sugar
3/8 tsp. cream of tartar
3 large egg whites
7 1/2 tbsp. cold water
2 1/4 tsp. light corn syrup
3/4 tsp. vanilla extract
1/2 cup sweetened shredded coconut
METHOD
1. In a large, deep, heat-proof bowl, combine the sugar, cream of tartar, egg whites, water and corn syrup, and beat with an electric mixer on low speed until well blended.
2. Set the bowl over a pot of simmering water (the bottom of the bowl should not touch the water) and beat on medium speed, scraping down the side of the bowl 2 or 3 times, for 3 minutes. Increase the speed to high and beat for 4 minutes, or until the icing is thick and shiny and forms soft peaks.
3. Remove the bowl from the heat and beat in the vanilla.
Beat for about 30 seconds longer, or until the icing again forms soft peaks. Using a rubber spatula, fold in coconut.
Use immediately.
Makes about 5 cups.
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