Coconut Cake
Ingredients:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup coconut milk
1 cup sweetened shredded coconut
Instructions:
1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them.
2. Mix Dry Ingredients: In a medium-sized bowl, sift together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until the mixture is light and fluffy. Incorporate the eggs one at a time, ensuring to beat well after each addition. Add the vanilla extract.
4. Combine with Coconut Milk: Gradually alternate adding the dry ingredients and coconut milk, starting and concluding with the flour mixture. Mix until just combined.
5. Add Coconut: Carefully fold in the shredded coconut.
6. Bake: Evenly distribute the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Seven-Minute Frosting
Ingredients:
2 large egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/3 cup water
1 teaspoon vanilla extract
Instructions:
1. Set Up Double Boiler: In the upper section of a double boiler, combine the egg whites, sugar, cream of tartar, and water. Using a hand mixer, beat on low speed for 30 seconds.
2. Heat and Beat: Position the double boiler over simmering water, ensuring that the top pan does not touch the water. Beat continuously on high speed for 7 minutes, or until stiff and glossy peaks are achieved.
3. Add Vanilla: Remove from heat and incorporate the vanilla extract.
Assembly
1. Frost the Cake: Apply a layer of frosting on the top of one cake layer. Place the second layer on top and continue with the frosting.
