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 :
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
- 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.
- 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.
- 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.
- 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
- In a medium saucepan, bring 2 inches of water to a simmer.
- In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
- 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.
- Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.