Coconut Cake

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Coconut Cake
Makes 1-2 Layer Cake
Serves 15

1 cup butter, softened
2 cups sugar
4 extra-large eggs, seperated
1 t. vanilla extract
2 1/2 cups all-purpose flour
1 t. t. baking powder
1/2 t. baking soda
1 a pinch of salt
1 cup buttermilk

Preheat the oven to 350 degrees. Prepare 2 9-inch cake pans with butter and flour.

Cream the butter and the sugar in a mixing bowl until light and fluffy. Add the yolks one at a time, beating well after each addition. Beat in the vanilla extract.

In a seperate bowl, place the flour, baking powder, baking soda and 1 teapoon of salt. Beat the dry ingredientsin to the butter and the sugar mixture alternating with the buttermilk ending with the dry ingredients.
In a glass or stainless steel bowl ( do not use plastic or aluminum)beat the egg whites with a pinch of salt until stiff and not dry. Fold 1/4 of the egg whites into the batter, then fold in the remaining egg whites. Divide the batter between the prepared pans.

Bake 20-30 minutes, or until the tops are golden and a toothpic inserted into the center comes out clean. Cool the pans for 10 minutes, then turn out onto wire racks and cool completly. Frost the cakes with cream cheese icinig and coconut. Recipe follows.

Cream Cheese Frosting
1 # pound cream cheese
3/4 cup sweet butter
4 cups unsifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
4 cups shredded coconut

Start with the cream cheese and the butter at room temperature or the frosting will be lumpy. Place the cream cheese and the butter in a large mixing bowl and cream together, with a hand or an electric mixer, until smooth. Add the sugar and beat slowly until smooth. Add the vanilla and the lemon juice and blend until thoroughly blended.

With the frosting at room temperature, frost the top of one of the layers, sprinkle with 3/4 cup of the coocnut. Place the other layer on top and frost it, on the top, then frost the sides of the cake. Press the sides of the cake with coconut until covered. Sprinkle the remainder of the coconut on the top of the cake.


Restaurant info:
Good Enough To Eat
483 Amsterdam Ave At 83rd St.
New York, NY 10024
Tel: (212) 496-0163
Fax: (212) 496-7340