Ingredients required for making southern coconut cake:
3/4 cup pure virgin coconut oil
2 cups granulated castor white sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 teaspoon pure almond extract
3 cups cake flour(well sifted)
1 tablespoon baking powder
pinch of salt
1 cup whole milk
6 large egg whites
1/8 cup of melted butter
Preparation method:
In a large bowl, with an electric beater cream together the shortening and butter. Beat in the white castor sugar gradually. Now add the pure vanilla, coconut and almond extract to it. take a separate bowl and sift together the cake flour, baking powder and salt. To the shortening-sugar mixture, addthe sifted flour-baking powder-salt mixture alternately with milk,beginning and ending with flour. After this In a small mixing bowl, beat the egg whiteswith an electric beater untilit forms stiff peaks. Fold egg whites mixture into the batter with the help of a spoon or spatula. Grease with butter and dust with flour 3( 9-inch cake pans) to make 3 layers of cake. Divide the batter evenly into the 3 pans. Bake at 350-degree for about 20-25 minutes or until a toothpick inserted in center ofthe cake pan comes out clean. make sure to not over-bake.Allow to Cool in the cake pans for about 10 minutes. Remove the cake from pans and cool completely on the wire racks before frosting them
Cooked coconut frosting for the cake
Ingredients:
1-1/2 cups white granulated sugar
1/2 teaspoon cream of tartar
dash of salt
1/2 cup hot water
5 large egg whites
1/2 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
1-1/2 cups fresh coconut(grated)
Steps to follow:
In a heavy saucepan combine the sugar, cream of tartar, salt and hot water together. Cook and stir continously over medium heat until the sugar has completely dissolved, and the mixture is clear. Continue to cooking the mixture without stirring untilthe syrup reaches the soft-ball stage (238-240 degrees) as per a candy thermometer. Remove it from the heat and immediately start beatingthe egg whites in a bowl until soft peaks are formed. Continue beating and add the syrup to the egg whites. Add the coconut and pure vanilla extracts and continue to beat the mixture until stiff peaks are formed and frosting is thick enough to spread on the cake. Frost with this prepared icing between the cake layers, sides and top and cover from all corners. Sprinkle the grated coconut on top and serve.
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