Coconut Cake
A classic, pillowy white coconut cake is great for a birthday or celebration.
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Ingredients
Scale
- Cake ingredients
- 2 egg yolks
- 2 tablespoons Hiland Buttermilk
- 1/2 teaspoon coconut extract
- 1 cup Shawnee Mills All-Purpose Flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 stick Hiland Butter (slightly melted)
- 6 tablespoons Hiland Buttermilk
- 2 egg whites (whipped to soft peaks)
- Frosting Ingredients
- 1 cup sugar
- 1 tablespoon Griffins White Corn Syrup
- 1/3 cup water
- 1 egg white (whipped to soft peaks)
- 1 teaspoon coconut extract
- 2 cups shredded coconut
- Cake Instructions :- Mix together the yolks, 2 tbsps of buttermilk and extract then add the rest of the dry ingredients.
- Slowly add the butter and buttermilk and fold in the egg whites.
- Pour batter into two greased 9-inch cake pans, and bake at 350 degrees for 30 to 40 minutes or until it passes the toothpick test.
- Frosting Instructions :- Cook the syrup, sugar and water on top of the stove until it reaches 240 degrees on the candy thermometer. When the syrup mix reaches temperature slowly drizzle over the egg whites while continuing to whip them (this makes a cooked meringue).
- Fold in the extract and the coconut and spread on the cooled cake.