Sunshine Butter Cake With Fresh Coconut Frosting |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 30 |
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This sounds so delicious! I love coconut! From Heart of the Palms Ingredients:
1 cup butter |
2 cups sugar |
1 1/2 teaspoons vanilla |
4 eggs |
4 cups cake flour |
4 teaspoons baking powder |
1 teaspoon salt |
1 1/3 cups milk |
3 cups sugar |
1/4 teaspoon cream of tartar |
1 cup boiling water |
3 egg whites |
3/4 teaspoon vanilla |
1/2 teaspoon almond flavoring |
1 fresh coconut, grated |
Directions:
1. Cream throughly the butter and sugar.
2. Add vanilla.
3. Add eggs, one at a time beating well after each addition.
4. Sift together flour, baking powder and salt and add to mixture, alternating with milk, ending with flour.
5. Pour into 3 greased and floured 9 cake pans.
6. Bake at 350 for 30-40 minutes.
7. Cool 10 minutes before removing from pans.
8. Cool before frosting.
9. Store in cool place or refrigerate.
10. Makes 1 cake.
11. For Frosting:.
12. Combine sugar, cream of tartar and boling water in 3 quart saucepan.
13. With the aid of a candy thermometer that doesn't touch bottom of the pan, cook until the mixture reaches 240 degrees and makes a long thread with a spoon.
14. Turn to a low heat when mixture begins to boil.
15. The longer the mixture cooks the less likely it is to be grainy.
16. Beat egg whites in a large bowl until stiff but not dry.
17. Slowly pour the hot syrup , in a fine stream, into the egg whites, beating constantly.
18. Add vanilla and almond flavoring and beat until frosting is cool enough to spread.
19. Spread on tops and sides of cake layers, sprinkling with coconut.
20. Join layers together.
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