Mildred’s Fresh Coconut Cake (MRS)
By hmp13
For better flavor, place in an airtight container in the freezer for a day or two before serving.
Makes one 9-inch layer cake
Ingredients
- Icing:
- 2 egg whites
- 1 1/2 cups sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 1/4 teaspoon cream of tartar
- 2 cups fresh unsweetened grated coconut or fresh frozen unsweetened coconut, thawed
- 1 cup butter, at room temperature
- 2 cups sugar
- 6 eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
Preparation
Step 1
To make the icing, combine the egg whites, sugar, water, corn syrup, and cream of tartar in the top of a double boiler set over boiling water. Whisk until well combined. Bring to a boil and cook, whisking constantly, for 7 minutes, until stiff peaks form. Remove from the heat and stir in the coconut. Let cool to room temperature before icing the cake.
Preheat the oven to 325. Grease and flour two 9-inch cake pans.
Combine the butter and sugar in a large bowl and beat, using an electric mixer, until light and fluffy. One at time, add the eggs, beating well after each addition. In a separate bowl, stir together the flour and baking powder, add the flour mixture alternately with the milk to the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla and lemon extract.
Divide the batter between the prepared pans and bake for 25 to 30 minutes, until they spring back when gently pressed on top and a tester inserted into the center comes out clean. Transfer the cakes to a wire rack and allow to cool for 10 minutes. Turn the cakes out onto the rack and cool completely.
Cut the layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer on a plate and spread the top with the icing. Carefully place another layer on top of the first and spread the top with the icing. Repeat with the remaining layers and then frost the top and sides of the cake. Refrigerate until chilled before serving. Store refrigerated.