Coconut Cake


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This was my mothers recipe and when she made it for the church cake sale, people would buy it before the cake sale.


Ingredients You'll Need

CAKE
1 cup butter
2 cups sugar
1 cup milk
3 cups flour, all-purpose
4 large eggs
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2 teaspoons vanilla extract
COCONUT FROSTING
1 can evaporated milk
2 cups sugar
1 stick butter
4 tablespoons cornstarch -- more if needed
3 packages Coconut -- frozen
2 large egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon cream of tartar -- or lemon juice


Directions

CAKE


Cream butter and sugar until fluffy.


Sift flour.


Add flour, milk, and eggs alternately to butter mixture, beginning and ending with flour.


Bake in 3 round cake pans at 350 degrees until done.


FROSTING


Stir until the sugar is dissolved and bring to a boil the sugar, milk, and butter.


Cover and cook for about 3 minutes, until the steam has washed down any crystals which may have formed on the sides of the pan.


Uncover and cook to 238/240 degrees.


At that temperature the sirup will spin a very thin thread on the end of coarser thread.


This final thread will almost disappear, like a self-consuming spider web.


Whip until frothy the eggs, cornstarch, and salt. Add 1/2 package of the coconut when frothy. Add the syrup in a thin stream, whipping eggs constantly.


When these ingredients are all combined, add the cream of tartar and vanilla.


Spread a little frosting on the layer and add coconut then more frosting so it will go through the cake.


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