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
- Beat egg whites stiff
- Then cream butter and sugar and egg yolks and vanilla .. 5minutes, add dry ingredients and milk alternately, coconut, and then add egg whites last
- Fold in ½ cup of shredded coconut
- 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
- 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.
- 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.
- 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.
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