- vegetable shortening and flour for preparing the pans
- 1 cup unsalted butter two sticks, at room temp
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut flavoring found near vanilla extract
- 2.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- No fail seven minute frosting click here for printable recipe
- 2 cups shredded sweetened coconut for garnishing cake
Prepare the Frosting :
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 egg whites
- 3 tablespoons water
- 1 teaspoon vanilla
- Combine all ingredients except vanilla in a stainless steel heavy bottomed sauce pan. Place over medium low heat and beat with an electric hand mixer constantly for 5-7 minutes, or until icing is fluffy and stiff peaks form when beaters are removed. Remove from heat and stir in vanilla. Ice cake. It takes two recipes of this to ice a layer cake.
Note: You’ll need two recipes of this icing to ice a layer cake.This recipe doubles beautifully, no need to make two separate batches, just double it and make it all at once.
- Preheat oven to 350. Lightly grease and flour two 9 inch round cake pans or one 9×13 cake pan and set aside.
- Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium sized bowl, stir together flour, baking soda, baking powder, and salt.
- Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, 2-3 minutes.
- Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 for a 9×13 cake.
- Cool completely and frost with no fail seven minute frosting. Sprinkle with coconut and press coconut into sides immediately after frosting.
- Keep covered at room temp for up to two days or in the refrigerator for up to a week.
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