GRANDMA'S COCONUT CAKE W/ ICING

Grandma's Coconut Cake w/ icing image

Provided by Lisa Logan

Categories Cakes

Time 1h50m

Number Of Ingredients 19

3 c all purpose flour (sifted)
2 tsp baking powder
1/4 tsp salt
1 c butter, room temperature
1 box powdered sugar, sifted
4 large egg yolks, well beatened
1 c milk, whole
1 tsp vanilla
1 c coconut, flaked
4 large egg whites, well beatened
FROSTING
1 c sugar
1/2 c light karo syrup
3 Tbsp water
3 large egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla extract
1 1/2 c grated coconut

Steps:

1. Cake: Sift flour, baking powder and salt into a large bowl. In another large bowl, cream butter thoroughly and gradually add sugar. Beat until light and fluffy. Add beaten egg yolks to butter mixture and mix well. Add flour mixture, alternating with milk, beating well after each addition and ending with flour. Stir in coconut and vanilla, gently fold in egg whites. Bake in greased 8 or 9 inch cake pans for about 30 minutes or until toothpick inserted in the center comes out clean. Makes 3 layers.
2. For the icing, combine first 6 ingredients in the top of a double boiler. Cook over rapidly boiling water, beating with a mixer until mixture stands in peaks. Remove from heat and add vanilla. Continue mixing with mixer until icing is firm enough to hold when spreading. After frosting the cake, immediately sprinkle with grated coconut. Press coconut onto sides of the cake using your hands.