Classic Coconut Cake with White Mountain Coconut Icing

A Classic Coconut Cake: A Taste of Home and Happiness

Baking has always been more than just a hobby for me; it's a way to connect with my family, evoke cherished memories, and create moments of pure joy. This Classic Coconut Cake, with its decadent White Mountain Coconut Icing, embodies that sentiment perfectly. It's a recipe steeped in tradition, passed down (somewhat insistently!) by my husband from a cherished newspaper clipping. The original article even called it "The glamour queen of confections," a title I wholeheartedly agree with. Every bite is a journey back to simpler times, filled with the sweet aroma of coconut and the warmth of shared moments.

The first time I baked this cake, it was a bit of a family affair. My husband, ever the enthusiastic participant, took on the task of "throwing" the coconut onto the finished cake. Let me tell you, it was a messy but oh-so-rewarding experience! The kitchen was a whirlwind of flour, sugar, and laughter, culminating in a cake that was not only delicious but a beautiful testament to our shared effort. This cake isn't just a dessert; it's a story, a memory, a symbol of the love that goes into creating something special.

The recipe itself is surprisingly straightforward, a testament to the magic of simple ingredients combined with care and attention. The layers are light and fluffy, the icing is creamy and rich, and the abundance of coconut adds a delightful texture and tropical flair. The beauty lies in the details: the way the cake springs back when it's perfectly baked, the gentle patting of coconut onto its sides, the final flourish of a generous sprinkle. It is a cake that speaks of home, of family, and of the simple pleasure of sharing a sweet treat with loved ones.

Beyond its deliciousness, this coconut cake holds a special place in my heart because it represents the art of home-style baking. It’s not about following a recipe to the letter; it’s about infusing it with love, creativity, and a dash of imperfection. It's about letting the process become a celebration, a way to share your heart, one delicious bite at a time. So gather your ingredients, put on some music, and let the magic of baking transform your kitchen into a haven of warm memories and delightful scents. And remember, even if the coconut ends up slightly askew, it's the love that makes it truly special.

This recipe isn't just about baking a cake; it’s about creating a connection, a shared experience, and a lasting memory. So, roll up your sleeves, gather your family, and let's bake a cake together. You'll be surprised at how much joy a simple recipe can bring.

The memories created while making and sharing this cake are as much a part of the recipe as the flour and sugar. It is a delicious reminder that sometimes, the simplest moments in life are the sweetest.

This cake isn’t just a dessert, it's a story, a love letter made of coconut and sugar, a testament to the power of shared moments in the kitchen. The perfect recipe for those who cherish the art of home-style baking and the warmth of family gatherings. So, why not try it today? The joy it brings is worth more than any fancy recipe could ever promise.

Step-by-step

• Preheat oven to 350 degrees.
• Grease and flour two 9 inch round cake pans and set aside.
• In a medium bowl, combine the flour, baking powder and salt and use a fork to mix them together.
• Pour the milk or coconut juice into a measuring cup and stir the vanilla into the milk.
• In a large bowl, beat the softened butter with a mixer at medium speed until creamy.
• Add the sugar and continue beating, stopping to scrape down the sides, until the mixture is light and evenly combined.
• Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.
• Add about 1/2 of the flour mixture to the batter and beat well at low speed.
• Then add about half the milk to the batter, beating well.
• Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture, beating well each time until the batter is very thick and smooth.
• Quickly scrape the batter into the prepared cake pans, dividing it evenly, and place them in the oven.
• Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.
• Watch closely - one may be done before the other.
• Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes.
• Then turn out the cakes onto wire racks or plates, turn the layers top side up and cool completely.
• Make White Mountain Coconut Icing; set aside.
• White Mountain Coconut Icing
  1 cup sugar
  1/2 cup water
  2 egg whites
  Add the sugar and water to a small saucepan and stir to dissolve it.
• Bring the mixture to a gentle boil and cook without stirring for 3 minutes.
• Then boil for 5 to 10 minutes, stirring often, until the syrup has thickened and will form itself into a thread about 2 inches long when poured from a spoon back into the pan.
• Beat the egg whites in a large bowl with a mixer at high speed until they are bright white, shiny and pillow into voluminous clouds.
• While beating at high speed, slowly pour the cooked syrup into the egg whites to blend them into a fluffy-white icing. 4 to 5 minutes.
• To ice the cake, place one cake layer, top side down, on a cake stand or serving plate.
• Cover it generously with icing and sprinkle with some of the coconut.
• Place the second layer on top of the iced layer, top side up.
• Ice the sides to help keep the cake steady, and then spread icing generously over the top, completely covering the cake.
• Place cake stand or serving plate on a cookie sheet to catch loose coconut as you shower the cake.
• Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots.
• Transfer leftover coconut to a jar or plastic bag and store it in the freezer.