1.1 Coconut Cake


1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted all-purpose flour
1 ½ TBSP baking powder
1/8 tsp salt
1 cup coconut milk
½ tsp coconut extract
1 tsp pure vanilla extract

1.1.1 7 minute Coconut Frosting:
1/3 cup water
1/8 tsp salt
1/4 tsp cream of tartar
1 TBSP white corn syrup
1 1/2 cup sugar
2 egg whites
1 1/2 tsp coconut extract
1 cup sweetened flaked coconut

1.1.1 Coconut Filling:
1/3 cup sugar
1/2 cup sour cream or Greek yogurt
2 TBSP coconut milk
1/3 cup flaked, sweetened coconut


For 1.1.1 7 Coconut filling:
Put the bottom of a double boiler, with an inch of water, on medium high heat and bring to a low boil. Place sugar, cream of tartar, corn syrup, salt, water and egg in the top of a double boiler and beat for one minute with a hand mixer. Place the pan on top of the double boiler bottom. Don’t allow the boiling water to actually touch the pan with the frosting in it – that will make the frosting grainy.
Beat continuously for 7 minutes, or until frosting becomes thick and shiny.
Remove from heat and stir in coconut extract. Frost top and sides of cakes. Press flaked coconut into frosting gently to garnish.

For 1.1.1 Coconut filling:
Combine all ingredients in a small mixing bowl or measuring cup. Use to frost between layers of Coconut Cake.

Preheat oven to 350 deg. Butter and flour three 9-inch cake pans. In the bowl of an electric mixer cream butter until fluffy. Add sugar and continue to beat for about 8 minutes. Add eggs, one at a time, beating well after each addition. Scrape down sides of the bowl to fully incorporate ingredients. In a second bowl, whisk flour with baking powder and salt. Add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour. Add coconut and vanilla extracts and continue to beat until just mixed. Divide batter equally among prepared pans. The batter is rather thick – to level the batter and make sure the cakes bake more evenly, drop each pan onto the counter from a height of about 4 inches, several times. This releases air bubbles. Bake cakes for 25 minutes or until a tester inserted into the center comes out clean. Rotate cakes halfway through the baking time. Allow cakes to cool in their pans for ten minutes. Invert cakes onto cooling racks and allow to cool completely before filling and frosting. Fill with Coconut Filling and Frost with 7-minute Coconut