Coconut Cake
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.
