Coconut Cake

·         5    eggs ·         1  cup  unsalted butter ·         1  cup  whole milk ·         3  cups  sifted cake flour (sift flour, than spoon into measuring cup, and carefully level off) ·         1  Tbsp.  baking powder ·         1/2  tsp.  kosher salt ·         2  cups  sugar ·         1  Tbsp.  pure vanilla extract ·         Frosting ·         3-4 cups grated coconut

Frosting            ·         3    egg whites ·         2  cups  sugar ·         1/4  tsp.  cream of tartar ·         3/4  cup  water ·         1/4  tsp.  kosher salt ·         2  tsp.  pure vanilla extract

1.   Prepare Batter Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and kosher salt. Butter three 9x9x1 1/2 -inch round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.


2.   Combine Wet and Dry In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low after each addition until just combined. It should be satin smooth. Divide batter among the three pans.


3.   Bake and Cool Bake (convection) 15 to 20 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.


4.   Frosting  Combine egg whites, sugar, cream of tarter, water, and salt in a large metal bowl. Bring a pot of water to a boil then reduce to a simmer. Put metal bowl over simmering water and beat on medium-high speed for 7 minutes. Remove bowl from heat and pot, add vanilla and beat for an additional 2 minutes or until right consistency.


5.   Assemble Cake On a serving plate or stand arrange first cake layer on 2-inch-wide strips of waxed paper. Once you're done frosting, remove the waxed paper and your plate is clean. Spread top of each layer with frosting, optionally, you can sprinkle each layer generously with shredded coconut or just use frosting. If frosting starts to thicken, set over bowl of hot water. When cake is completely frosted heap with additional coconut, pressing gently with your fingers to bed the coconut. Remove Waxed Paper With a broad knife or spatula gently lift base of cake and slide waxed paper free. Repeat on all sides of cake.