Old Fashioned Coconut Cake:
3/4 cup egg whites (about 6)
2 3/4 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3/4 cup soft butter
1 tsp vanilla extract
1/2 tsp almond extract (I used coconut extract)
1 cup milk
In small bowl of electric mixer, let egg whites warm to room
Temperature (note: let ALL your ingredients come to room temperature,
They conveniently leave that little nugget about baking cakes from
Scratch out because they assume you know this because you always bake
Your cakes from scratch and your mother taught you this!). Meanwhile,
Preheat oven to 350 F. Grease well, flour and layer with a circle of
Wax paper three (8 by 1 1/2 inch) or two (9 by 1 1/2 inch) cake pans.
Sift flour with baking powder and salt into a medium bowl and set
Aside. At high speed, beat egg whites until foamy. Gradually beat in
1/2 cup sugar, 2 Tbsp at a time, beating well after each addition.
Beat until soft peaks form when beater is slowly raised. Set aside.
In large bowl of electric mixer, at speed, cream butter with rest of
Sugar and the extracts until light and fluffy. At low speed, beat in
Flour mixture (in fourths) alternately with milk (in thirds),
Beginning and ending with the flour mixture. Beat in egg whites just
Until batter is smooth, about 1 minute. Pour batter into prepared
Pans (about 1/2 full); bake 25 minutes or until surface springs back
When gently pressed with fingertip. Cool in pans for 10 minutes.
Remove from pans; cool throughly on wire racks.
Frosting:
1/4 cup egg whites (about 2)
3/4 cup sugar
1/2 tsp cream of tartar
Dash salt
1 cup heavy cream
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp coconut extract)
2 cans (3 1/2 oz size) flaked coconut (I couldn*t find this in a can,
So I used bagged flaked coconut)
In top of double boiler, combine egg whites, sugar, cream of tartar,
Salt, and 2 Tbsp water. With portable mixer or rotary egg beater,
Beat about 1 minute to combine ingredients. Cook over rapidly boiling
Water (water in bottom should not touch top of boiler), beating
Constantly about 7 minutes or until stiff peaks form when beater is
Slowly raised. Remove from boiling water. Transfer frosting to medium
Bowl; cool completely. In small bowl, whip cream and vanilla until
Cream is stiff enough to hold its shape. Fold cream mixture and one
Can (1 cup) of coconut into cold frosting, with rubber scrapper,
Using an under and over motion and mixing until blended.
Putting the Cake Together:
Slice any "peaks" off the tops of the cakes so each cake is fairly
Flat (save this for a treat for the kids or for a dessert) Slice each
Cake into two layers. Starting with a bottom on the bottom, put a
Layer of frosting on top and sprinkle with coconut. Repeat until all
The layers are used, finishing with a bottom with the flat part on
Top. Fill and frost the sides of the cake and then frost the top.
Using a cupped palm, lightly press loose coconut into the sides and
Sprinkle any remaining coconut on top of the cake. Chill for one to
Three hours before serving
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