Good Coconut Cake Goes Along Way With Folks....Just Ask Them In The South.
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 cup sugar
4 teaspoons of baking powder
½ teaspoon of salt
2 sticks butter room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake
Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans.
Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
combine the flour, sugar, baking powder, and salt in a large bowl. Mix dry ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Then turn the cakes out and place on a wire rack to cool completely.
7 min frosting
3⁄4 cup sugar
1 teaspoon vanilla extract
1⁄4 cup boiling water
1⁄4 teaspoon cream of tartar
3 unbeaten egg whites
food coloring (optional)
Mix sugar, cream of tartar, vanilla and egg whites.
Add boiling water.
Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.