I know I’ve crashed this town before.. seriously I grew up here, enough already!

But, I haven’t crashed this particular kitchen. Seeing as I am back on the East Coast. In the midst of gathering up all my belongings, and driving back West to my NEW found home :

Portland, Oregon.

I just had to make a cake … with my mother.

We made only what I can describe to you as a mixture of the smells of the tropics,and  pictures of fluffy clouds of marshmallow frosting : Coconut Cake.

I picked this, because I was baking with my mother, and being in a current state of constant nostalgia. I am reminded of being a child and of her loving anything coconut, and me (as a kid at least) not being as fond. So the self-less choice was her favorite cake, not mine.

This cake is elegance.

. . . although quite sticky . . .

…but oh so delicious.



    • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
    • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 1/2 cups sugar
    • 2 large eggs, plus 3 large egg yolks (reserve whites for frosting)
    • 1 teaspoon vanilla extract
    • 1 cup whole milk
    1. Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
    2. In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in three additions, alternately with milk in two, beginning and ending with flour. Mix until just combined.
    3. Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
    Frosting :

    • 3 large egg whites
    • 2 teaspoons light corn syrup
    • 1/2 teaspoon cream of tartar
    • 1/3 cup cold water
    • 1 1/2 cups sugar
    1. In a medium saucepan, bring 2 inches of water to a simmer.
    2. In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
    3. Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
    4. Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

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