The Best Coconut Cake EVER!
Ingredients
1-2-3-4 Cake Recipe
- 1 cup butter room temperature
- 2 cups sugar
- 3 cups all purpose flour sifted
- 4 eggs
- 1 cup whole milk
- 1 Tablespoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
7 Minute Frosting
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tarter or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
Sugar Syrup
- 1 cup water
- 1 cup sugar
- **You'll also need at least 3 bags of frozen coconut to add between the layers and top of the cake. You could use packaged coconut but the frozen is the best.
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- Grease and flour (3) 9 inch cake pans.
- In a large bowl beat butter until fluffy and smooth.
- Add sugar to butter and beat on low for 6-8 minutes.
- One at a time add eggs, beating after each addition.
- Sift flour, baking powder and salt together.
- Alternate adding flour mixture and milk beating after each addition. You'll want to begin and end with flour.
- Stir in vanilla until mixed through.
- Pour equal amounts in pans and level batter.
- Bake for 25-30 minutes then cool for 5-10 minutes before inverting on a cooling rack.
- Cool completely.
For the Frosting:
- Put all of the ingredients except the vanilla extract in the top of a double broiler.
- Beat for 1 minute.
- Place pan over boiling water, however do not allow the boiling water to touch the bottom of the pan or the icing could become grainy.
- Beat for 7 minutes on high speed, then add in vanilla.
To make the Sugar Syrup
- Boil one cup of water and one cup of sugar until it thickens and becomes syrupy.