MAGNOLIA BAKERY'S DEVIL'S FOOD CAKE WITH FLUFFY COCONUT ICING

Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing image

Provided by Marie

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

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3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
2 cups light brown sugar
3 large eggs (room temp, separated)
9 ounces unsweetened chocolate, melted
2 cups milk
1 1/2 teaspoons vanilla
3 egg whites
2 1/4 cups sugar
1/2 cup cold water
1 1/2 tablespoons light corn syrup
1/8 teaspoon salt
1 1/2 teaspoons vanilla
sweetened flaked coconut

Steps:

Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
Sift dry ingredients and set aside.
Using medium speed of mixer, cream butter until smooth.
Add sugar and beat until fluffy for 3 minutes.
In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
Add beaten yolks to butter mix and beat well.
Add chocolate, mixing well.
Add dry ingredients in thirds, alternating with milk and vanilla.
With each addition, beat until well mixed, but do not overbeat.
Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
In separate bowl, beat egg whites on high to soft peaks.
Gently fold into batter.
Divide batter into pans and bake at 350º for 30 to 35 minutes.
Cool in pans 10 minutes.
Remove from pans and cool completely on wire rack.
Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
Place over rapidly boiling water.
Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
Use immediately.
On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
Sprinkle top and sides generously with coconut.