Hungry Bastard

At the time I am posting this, Im too tired to say much except that Nancy made this super phenomenal cake and I enjoyed  it immensely . And I wouldn’t normally think of something like coconut cake to be so to my liking. The frosting and toasted coconut made for a super rich and toasty combination.

The cake

• 2 cups sugar
• ¾ cup milk
• ½ cup butter
• 4 eggs (separate eggs)
• 2 tsp baking powder
• 2 cups flour
• 1 tsp vanilla
• Pinch of salt

1. Beat egg whites stiff
2. Then cream butter and sugar and egg yolks and vanilla .. 5minutes, add dry ingredients and milk alternately, coconut, and then add egg whites last
3. Fold in ½ cup of shredded coconut
4. Heat in 2 9inch pans for  350 35-45 minutes

The icing

• 2 tsps butter
• 2 cups flaked coconut
• 2 teaspoons milk
• 3 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese

1. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
2. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners’ sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
3. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.