Coconut Layer Cake

As promised, here is the recipe for the Coconut Layer Cake I made for Phillip's birthday.



I found the recipe in the May 2000 Victoria magazine...

"There are few things that stir warmer memories than the classics we remember from childhood--the buttercream-clad treats that Mother would whip up for a birthday or the church's Sunday bake sale.

This snowy white coconut layer cake comes from recipes and cookbooks of long ago, when cakes were made from scratch with lots of wholesome ingredients."


Coconut Layer Cake
(The Magnolia Bakery)

For the cake:
2 sticks (1 cup) softened butter
2 cups sugar
4 large eggs
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla

For the filling:
1 cup milk
1/2 cup sugar
2 tablespoons all-purpose flour
One 7-ounce package sweetened, shredded coconut
1 teaspoon vanilla extract

For the frosting:
3 large egg whites
1 1/2 teaspoons vanilla extract
1/2 cup cold water
1 1/2 cups sugar
3/8 teaspoon cream of tartar (equals 1/4 plus 1/8 teaspoons)
( I added 1 teaspoon of coconut extract to the frosting for extra flavor.)

1. Preheat the oven to 350F. Grease three 9 x 2-inch cake pans, line pans with wax paper, and grease the paper. Dust pans with flour, shaking out excess. Set aside.

2. MAKE THE CAKE: In a large bowl with an electric mixer cream butter, add the sugar a little at a time, and beat mixture until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flours and add to the butter mixture in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes, or until a cake tester inserted into the centers of cakes comes out clean. Let cakes cool in pans for 10 minutes. Invert onto racks and let cool completely.

3. MAKE THE FILLING: In a saucepan combine the milk, sugar, and flour and whisk mixture until smooth. Cook over moderately high heat, whisking constantly, for 5 minutes, or until thickened and bubbly. Remove from heat and add the coconut, reserving a handful. Stir in the vanilla extract. Cover and cool to room temperature.

4. ASSEMBLE THE CAKE: When the cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

5. MAKE THE FROSTING: In a large bowl with an electric mixer combine the egg whites and the vanilla extract. In a saucepan over moderately high heat combine the water with the sugar and cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2-3 minutes). Remove immediately from heat.

6. With the electric mixer on medium-high, beat the egg whites and the vanilla extract until foamy, about 1 minute. Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes, or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately and sprinkle top with reserved coconut.





Do you have a favorite cake from your childhood?