Coconut Cake
CATEGORIES
INGREDIENTS
  • 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
  1. CAKE
  2. Cream butter and sugar until fluffy.
  3. Sift flour.
  4. Add flour, milk, and eggs alternately to butter mixture, beginning and ending with flour.
  5. Bake in 3 round cake pans at 350 degrees until done.
  6. FROSTING
  7. Stir until the sugar is dissolved and bring to a boil the sugar, milk, and butter.
  8. 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.
  9. Uncover and cook to 238/240 degrees.
  10. At that temperature the sirup will spin a very thin thread on the end of coarser thread.
  11. This final thread will almost disappear, like a self-consuming spider web.
  12. 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.
  13. When these ingredients are all combined, add the cream of tartar and vanilla.
  14. Spread a little frosting on the layer and add coconut then more frosting so it will go through the cake.
RECIPE BACKSTORY
This was my mothers recipe and when she made it for the church cake sale, people would buy it before the cake sale.