COCONUT LAYER CAKE
Recipe courtesy Gale Gand
For the cake:
* 6 egg whites
* 12 tbsp. cool unsalted butter, cut into pieces
* 1 cup sugar
* 1 tsp. pure vanilla extract
* 1 tsp. pure coconut or almond extract
* 3 cups sifted cake flour
* 1-1/2 tbsp. baking powder
* 1 cup milk
For the frosting:
* 2 egg whites
* 6 tbsp. cold water
* 1-1/2 cups sugar
* 1/2 tsp. cream of tartar
* 1 tsp. pure vanilla extract
* 2 to 3 cups sweetened shredded or flaked coconut
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
Heat the oven to 350º F. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond, or coconut extract and mix well.
Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.
Cut 2 round parchment disks to fit 9”cake pans. Butter and flour the pans then place the parchment disks on the bottom of the pans. Divide the batter evenly between the 2 pans. Bake until firm to the touch and almost dry in the center, 20 to 25 minutes. Let cool in the pan.
Make the frosting: Off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often.
Turn out the cakes and brush off any crumbs. Place one layer on a cake stand and cover it with frosting. Place the second layer top side down and press lightly. Frost the top and sides. Press coconut all over the surface of the cake and serve.
-------------------------------------------------------------------------------
Here's a great alternative to the frosting in the above recipe. I grew up eating coconut cake with what I would later learn was called White Mountain Frosting, a sticky marshmallow-ish flavored frosting that really holds the coconut on. This recipe works great with regular angel food cake or devil's food, with or without coconut in the batter. Spread the frosting all over the cake, then toss the shredded coconut onto the top and sides...
WHITE MOUNTAIN FROSTING
(Enough for two 8" or 9" layers or one 13" x 9" cake)
1/2 cup sugar
1/4 cup light corn syrup
2 tbsp. water
2 egg whites
1 tsp. vanilla
Combine sugar, corn syrup, and water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly, without stirring, to 242ºF on candy thermometer. As mixture boils, beat egg whites until stiff peaks form.
Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form. Add vanilla during last minute of beating.
***Cook's Note: It is recommended to avoid preparing this type of frosting on humid days, although not impossible to make, it will require a longer beating time.
VARIATIONS:
Cocoa Frosting: Add 1/4 cup sifted cocoa, folding in till blended;
Lemon Frosting: Substitute 1 tbsp. lemon juice for the vanilla and add 1/4 tsp. grated lemon peel and 10 drops of yellow food coloring;
Pink Mountain Frosting: Substitute maraschino cherry juice for the water;
Satiny Beige Frosting: Substitute brown sugar (packed) for the granulated sugar and decrease vanilla to1/2 tsp.
Cherry-Nut Frosting: Stir in 1/4 cup chopped candied cherries, 1/4 cup chopped nuts (toasted if desired) and a few drop red food coloring (optional).
Chocolate Revel Frosting: Stir in 1/2 cup miniature semisweet chocolate chips or 1 ounce coarsely grated unsweetened chocolate.
Coffee Frosting: Substitute packed brown sugar for the granulated sugar. Decrease vanilla to 1/2 teaspoon and beat in 1 teaspoon powdered instant coffee.
Orange Frosting: Substitute 1/2 teaspoon orange extract for the vanilla and add 1 teaspoon grated orange zest.
Peppermint Frosting: Stir in 1/3 cup coarsely crushed peppermint candy or 1/2 teaspoon peppermint extract.