Coconut Cake

Cake

• 1

  Preheat the oven to 350 degrees. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

• 2

  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.

• 3

  In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 oz of coconut with a rubber spatula.

• 4

  Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

• 5

  To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Frosting

Seven Minute Frosting

• 1

  3 tablespoons water (plus water for simmering)

• 2

  4 large egg whites

• 3

  1 1/4 cup sugar

• 4

  1 teaspoon cream of tartar

• 5

  pinch of salt

• 6

  1 teaspoon vanilla extract

• 7

  Bring 1 inch water to simmer in medium saucepan over medium heat. Whisk water, egg whites, sugar, cream of tartar and salt together in medium bowl large enough to rest on sides of saucepan, but not deep enough to touch simmering water inside. Place bowl over barely simmering water, and using electric hand mixer, beat egg white mixture on medium-high speed until it forms stiff peaks, 7 minutes.

• 8

  Remove bowl from saucepan, add vanilla, and continue to beat until mixture is cooled to room temperature and icing is very thick and stiff, about 8-10 minutes. Use immediately.