The coconut sprinkled on this old-fashioned, fluffy white cake gives
the impression of snow, without the cold. It's a beautiful dessert that
is a fitting end to a delicious winter meal. It’s best to frost the
cake just before serving as the frosting may soften over time.
Ingredients
2 large eggs plus 4 large egg yolks, room temperature
1-1/2 cups sugar
1 cup 2% milk
1/2 cup Kerrygold Salted Pure Irish Butter, cubed
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional
FROSTING:
1-3/4 cups sugar
1/2 cup water
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
Directions
In
a large bowl, beat the eggs, egg yolks and sugar until light and
fluffy, about 5 minutes. In a small saucepan, heat milk and butter until
butter melts. Combine flour and baking powder; add to egg mixture
alternately with milk mixture. Beat until well mixed. Add vanilla. Fold
in nuts if desired.
Pour into 3 greased 9-in. round baking pans. Bake at 350° until a
toothpick inserted in the center comes out clean, 15-18 minutes. Cool in
pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a saucepan, combine sugar and water. Bring to a
boil; cook over medium-high heat until a thermometer reads 244°
(firm-ball stage).
Meanwhile, beat egg whites and cream of tartar in a bowl on high
speed until foamy. Slowly pour the hot sugar syrup over the egg whites
while beating continuously. Continue beating on high until stiff glossy
peaks form, about 7 minutes. Add vanilla; beat until frosting cools
slightly and reaches desired consistency.
Place 1 cake layer on a serving plate; spread with 3/4 cup frosting.
Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake
layer. Frost top and sides of cakes with remaining frosting; sprinkle
with remaining coconut.
Test Your Candy Thermometer Before Using
We recommend that you test your candy
thermometer before each use by bringing water to a boil; the thermometer
should read 212°. Adjust your recipe temperature up or down based on
your test.
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