Cook the Book: Grandma Stevens's Coconut Cake

Name: Cook the Book: Grandma Stevens's Coconut Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 296 milliliters buttermilk; 710 milliliters cake flour; 1 Tbsp light corn syrup; 2 larges egg whites; 5 larges eggs; 1 teaspoons salt; 473 milliliters sour cream; 355 milliliters sugar; 0 teaspoons table salt; 237 milliliters unsalted butter, cut into 1-inch pieces and slightly softened; 2 teaspoons vanilla; 1 teaspoon pure vanilla extract; 59 milliliters water

Cook the Book: Grandma Stevens's Coconut Cake might be just the dessert you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 26g of fat, and a total of 473 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up baking powder, corn syrup, vanilla, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Two days before serving, make the filling: In a large bowl, stir together the sour cream, sugar, and most of the coconut. (Save a bit for sprinkling on top at the end.) Cover and refrigerate.

Ingredients you will need

Sour Cream

Coconut

Sugar

Equipment you will use

Bowl

The day before serving, make the cake: Preheat the oven to 350°F. Butter two 8 x 2-inch cake pans, line with parchment or wax paper, butter again, and set aside. in a medium bowl, sift the flour, baking powder, and salt together and set aside.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Salt

Equipment you will use

Wax Paper

Bowl

Oven

Place the butter in another bowl and beat until light and fluffy with an electric mixer, about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add the sugar a little at a time, beating after each addition. reduce the mixer speed to low, add the vanilla, then the buttermilk, and beat again at high speed for 10 seconds.

Ingredients you will need

Buttermilk

Vanilla

Sugar

Equipment you will use

Blender

Add the flour mixture and beat until smooth.

Ingredients you will need

All Purpose Flour

Divide the batter between the two pans and tap on the counter to remove air bubbles.

Bake until the cake is lightly browned and firm to the touch, about 45 minutes.

Equipment you will use

Oven

Remove, cool completely on a rack, then turn out each layer onto plates. Split each one horizontally into two equal layers.

Set aside 1 cup of the filling. Use the rest to “build” the four-layer cake.

Spread a thin layer of filling underneath the first layer so that the cake doesn’t stick to the plate. Then spread a layer of filling on the top of the first layer, and add the second layer. repeat until four layers have been assembled (this is like stacking bricks with a layer of mortar in-between). Cover the top with only a thin layer of filling, as icing will be added. Lightly cover the unfrosted cake and refrigerate overnight.

Ingredients you will need

Spread

Icing

Equipment you will use

Mortar And Pestle

To make the Seven-Minute Icing: With a handheld mixer, beat together the egg whites, sugar, salt, water, and corn syrup in the top of a double boiler.

Ingredients you will need

Corn Syrup

Egg Whites

Icing

Sugar

Water

Salt

Equipment you will use

Double Boiler

Blender

Place over boiling water and beat until soft peaks form.

Ingredients you will need

Water

Remove from the heat and add the vanilla. continue beating until stiff peaks form and the sides of the double boiler top are cool. (Note: this may take longer than 7 minutes!)

Ingredients you will need

Vanilla

Equipment you will use

Double Boiler

Just before serving, mix the reserved filling with the Seven-Minute Icing and ice the whole cake.

Ingredients you will need

Icing

Ice