Description
Great coconut cake with an old-fashioned taste.
Ingredients
- 1 ½ cups white sugar
- 2 eggs
- 4 egg yolks
- 1 cup milk
- ½ cup butter
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 ¾ cups white sugar
- ½ cup water
- 4 egg whites, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 2 cups sweetened flaked coconut, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- Mix sugar
- eggs
- and egg yolks together in a mixing bowl using an electric mixer until light and fluffy
- about 5 minutes.
- Heat milk and butter in saucepan over low heat until butter melts
- 2 to 3 minutes. Remove from heat and let cool slightly.
- Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean
- 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Meanwhile
- thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
- Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C)
- 3 to 4 minutes.
- Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl
- avoiding the beaters; continue to beat on high until stiff peaks form
- 6 to 8 minutes. Stir in vanilla extract.
- Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides
- top
- and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 3 hrs
Servings: 12