First, let me admit that I have NEVER made coconut cake... I don't even like coconut cake.. but... I got roped into making one...
This Christmas season I had to go out and buy a candy thermometer. I've never made candy or cooked anything that was so complicated as to need a thermometer. I purchased it so I could make the homemade marshmallows that were posted on all sorts of blogs. By the way homemade marshmallows are to die for.. if anyone is interested I will post about those.. I actually combined several recipes that I found online to come up with the marshmallows that I made.
Anyway back to the cake.... Little did I know I would also need a thermometer to make the icing for this cake. I had never heard of boiled icing but WOW! I love that stuff now.. I have got to find something besides coconut cake that put this icing on..or maybe I will just eat it out of the bowl..
So here it is... I know my last post said I wouldn't post about snowmen.. Ha Ha! I didn't say it wouldn't look like snow. its not really crooked I think it just has a glob of coconut onthe side that makes it look that way.
The recipe that I used is below. It came from Southern Living Christmas book but it can also be found here Food.com Coconut Cake... Let me note that I changed just a few things. 1) Walmart had no fresh coconuts.. so I bought a bag of shredded coconut to use.. 2) without a fresh coconut it is hard to get the coconut milk from a fresh coconut and I couldn't seem to find any of that in a can either... So, I cheated... When it calls for you to take a 1/4 cup of fresh coconut milk add 2 tablespoons of sugarand microwave... I Made up a simple syrup 1 cup of sugar and 1 cup of water boiled I let that cool and added 1 -2 teaspoons of coconut flavoring and brushed it on the layers. Yeah, I know its probably not the same but it gave it the coconut flavor..
I was told that it was the best coconut cake ever!!!!
Here is the original recipe
For the Cake
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
2 -3 cups fresh coconut, shredded
For the Frosting
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon salt
6 large marshmallows, cut into pieces
1 Remove liquid from coconut and reserve.
2 Remove the"meat" of the coconut and shred.
3 Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
4 Add eggs, one at a time, beating until blended after each addition.
5 Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending
with flour mixture.
6 Beat at low speed until blended after each addition.
7 Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
8 Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
9 Cool in pans on wire racks.
10 Make frosting: Combine sugar and water in a heavy saucepan.
11 cook over medium heat stirring, constantly until mixture is clear.
12 Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
13 while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
14 Add cream of tartar and salt; beat at medium speed until soft peaks form.
15 Increase to high speed and add hot syrup in a heavy stream.
16 Add marshmallows, a few pieces at a time.
17 Beat until stiff peaks form and frosting is thick enough to spread.
18 Combine 2 tbsp sugar and coconut milk.
19 Microwave on high for 30 seconds; stir until sugar dissolves.
20 Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
21 Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
22 Top with remaining cake layer.
23 Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
24 Cover and chill.
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