We love this cake from Favorite Recipes From Quilters
Yes, it IS labor intensive, and the loving effort invested in making this cake is a birthday gift, itself.
Makes 12 servings
Cake:
16 tbsp. butter
2 c. sugar
2 tsp. vanilla
1-1/4 c. coconut milk (I use light coconut milk)
3 c. cake flour
3 tsp. baking powder
1/8 tsp. salt
1 c. finely grated coconut
4 egg whites, stiffly beaten
Frosting:
1-1/2 c. sugar
2 egg whites
5 tbsp. water
3 tsp. white corn syrup
Pinch salt
1 tsp. vanilla
1. Preheat oven to 325 degrees F.
2. Prepare three 8-in round layer pans: grease lightly and sprinkle with flour or trace, cut out and place a circle of wax paper on the bottom of each cake pan (I always use waxed paper in the bottom of each pan for a layer cake. I had to rebake this cake for our daughter’s birthday one time when I didn’t take the extra minute for this step, and two layers broke apart getting them out of the pans).
3. Cream together butter and sugar until very fluffy. Set aside.
4. Combine vanilla and coconut milk. Set aside.
5. Combine flour, baking powder and salt. Add dry ingredients to creamed mixture, alternating with coconut milk mixture. Begin and end with flour and beat well after each addition.
6. Add grated coconut and beat well.
7. Gently fold in stiffly beaten egg whites.
8. Pour batter into 3 prepared 8-in. round layer pans.
9. Bake at 325 degree oven for 35-40 min.
10. Remove finished cake layers from oven and let cool for a few minutes in pans. Remove cake layers from pans and let cool completely on wire racks.
11. Prepare frosting: combine all frosting ingredients except vanilla in double boiler. Heat, beating at high speed until fluffy, about 5-7 min. Stir in vanilla and remove from heat.
12. Spread frosting evenly between layers and over outside of cooled cake.
13. Generously sprinkle outside of cake with extra coconut.
14. Enjoy! This cake won’t last long…every crumb will soon be gone.
