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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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The coconut sprinkled on this old-fashioned fluffy white cake gives the impression of snow inside the house without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. -Lynne Peterson, Salt Lake City, Utah Ingredients:
2 eggs plus 4 egg yolks |
1-1/2 cups sugar |
1 cup milk |
1/2 cup butter, cubed |
2-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon vanilla extract |
1/2 cup chopped nuts, optional |
frosting: |
1-3/4 cups sugar |
1/2 cup water |
4 egg whites |
1/2 teaspoon cream of tartar |
1 teaspoon vanilla extract |
2 cups flaked coconut |
Directions:
1. In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired.
2. Pour into three greased 9-in. round baking pans. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage).
4. Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency.
5. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut. Refrigerate until serving. Yield: 12 servings.
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