Serves8 to 10
- Active time:1 1/4 hr
- Start to finish:3 hr
ADAPTED FROM RICK ELLIS
February 2000
Sometimes seen with a lemon filling, this is one of the oldest “fancy” layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.
For cake layers
-
1
cup
milk (not nonfat)
-
1/2
cup
grated fresh coconut
-
2 1/2
cups
sifted cake flour (not self-rising; sift before measuring)
-
1
tablespoon
baking powder
-
1/2
teaspoon
salt
-
1
stick unsalted butter, softened
-
1 1/2
cups
sugar
-
5
large egg whites
-
1
teaspoon
vanilla
-
1/2
teaspoon
almond extract
For frosting
-
3
large egg whites
-
1 1/2
cups
sugar
-
1/3
cup
water
-
2
teaspoons
light corn syrup
-
1/2
teaspoon
cream of tartar
-
1
teaspoon
vanilla
-
2 1/2
cups
grated fresh coconut
Make cake:
-
Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.
-
Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.
-
Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.
-
Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
Make frosting:
-
Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.
Cooks’ notes: - If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.
- Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.