Coconut Cake

Coconut CakeCredit: King Arthur Flour


Ingredients for cake;
1 cup shortening
2 cups white granulated sugar
1 teaspoon vanilla extract
3 cups cake flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup coconut milk
1 cup coconut, freshly grated
6 egg whites, stiffly beaten

Ingredients for icing;
1 cup plus 1 teaspoon white granulated sugar
1/4 cup coconut milk
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 eggs whites
3 tablespoons water
1 teaspoon vanilla extract
2 cups coconut, freshly grated

Step1...Cream 1 cup shortening and the 2 cups sugar together in a large mixer bowl, then add the 1 teaspoon vanilla extract. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk and coconut milk, beating well after each addition. Stir in 1 cup coconut, then fold in the egg whites, carefully but thoroughly. Turn into 2 greased and floured 9-inch layer cake pans.
Step 2...Bake in preheated 375 degree oven for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, then turn out on wire racks to cool completely.

To make the icing;
Step 1...Stir 1 teaspoon sugar into the coconut milk, then spoon over the cake layer.
Step 2...Combine 1 cup sugar, salt, cream of tartar, egg whites, 3 tablespoons water and cook for 7 minutes, beating constantly at high-speed with an electric mixer. Stir in 1 cup coconut.
Step 3...Frost between layers and  top and sides of cake. Sprinkle half the remaining coconut over top of cake, then press remaining coconut lightly around side of cake.
Makes 12 servings.