1 cup (2 sticks/8oz./226g) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
For Coconut Syrup:
2 tablespoons granulated sugar
1/4 cup fresh coconut milk
(see ingredients and instructions below)
Extra Ingredients for Filling and Garnish:
2 to 3 cups fresh shredded coconut, (sprinkled over filling, and for tops and sides of cake after frosting)
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees F/180 degrees C for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
For Coconut Syrup and Frosting:
4. Combine 2 tablespoons sugar and coconut milk. Microwave on HIGH 30 seconds; stir until sugar dissolves. Brush 1 cake layer with half of coconut milk mixture, leaving a 1/2-inch margin around edges. Spread with 1 cup Boiled Frosting (ingredients and instructions for Boiled Frosting follow), and sprinkle with 1/2 cup shredded coconut. Top with second cake layer, and repeat procedure. Top with remaining cake layer. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
Makes a 9-inch round 3-layer cake.
Note: Cover and chill cake for easy slicing.
1 1/2 cups granulated sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
6 large marshmallows, cut into small pieces
1. Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, until syrup reaches soft ball stage or candy thermometer registers 240 degrees F/115 degrees C.
2. While syrup cooks, beat egg whites at low speed with an electric mixer until foamy. Add cream of tartar and salt; beat at medium speed until soft peaks form. Increase to high speed, and add hot syrup in a heavy stream. Add marshmallows, a few pieces at a time. Beat until stiff peaks form and frosting is thick enough to spread.
Makes 7 cups frosting
Tips for Cracking Coconut
Heres how to open, clean, and shred fresh coconut. One coconut should yield enough meat and milk for this cake. Working over a pan or bowl, strike coconut with a hammer several times until coconut cracks in half. Strain coconut milk through a fine sieve, and set milk aside.
Place coconut halves in a heavy-duty zip-top bag; seal. Strike with hammer to get several small pieces. Separate outer shell from meat with a dull knife (an oyster knife works well). Carefully cut away thin brown skin with a paring knife or vegetable peeler.
Rinse coconut meat. Shred coconut in a food processor, using the fine shredder disk. Tightly pack chunks of coconut in food chute and shred, using firm pressure. Otherwise, you can use the largest holes of a box grater to shred coconut, just watch your knuckles.
Recipe Adapted from: Christmas with Southern Living 2001. Recipe by Hazel Burwell.
Date: August 20, 2002