Coconut Fluff Cake Recipe 455

Steps:

• Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

Steps:

• Pour into two, greased and floured, 8-inch square layer cake pans or two 9-inch round layer cake pans. Bake in preheated moderate oven (350° F.) for 35-40 minutes. Cool in pans on a wire rack for about 10 minutes then loosen sides with a thin knife and remove cakes to rack to cool completely before frosting. NOTES: My recipe modifications were: I used 1/2 c. shortening and 1/2 stick unsalted butter. I used 1% milk. I used 1 whole egg and enough egg whites to measure 2/3 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below is the 7-Minute Frosting recipe I used but I ran out before finishing the cake, so you might need to spread it thinner, or increase the ingredient amounts. NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is. 7-Minute Frosting (simple syrup recipe) 1 cup water 1 cup granulated sugar 3 extra-large egg whites 1/3 teaspoon cream of tartar Pinch salt 1 teaspoon vanilla extract Preheat a small stove burner on medium-high heat. While it's preheating, add the water to a small, heavy 1-quart saucepan; add the sugar BUT do not stir it. Place on the preheated burner and cook, undisturbed, until it reaches soft-ball stage, or 238 degrees on candy thermometer. (This may take 20-25 minutes). When the syrup is almost done, place the egg whites, cream of tartar, and salt in a large mixing bowl and beat on high speed of hand mixer until soft peaks form. (This only took about 1 minute). Set aside until the syrup has finished cooking. Pouring in a very thin stream, a little at a time, beat the hot syrup on high speed of mixer into the egg white mixture over a total of 3-4 minutes, beating constantly. Beat in the vanilla and continue beating on high speed until it holds together well and forms firm peaks, 5-7 more minutes. Immediately spread frosting over cooled layers of cake. Sprinkle shredded coconut over frosting.

Steps:

• Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
• Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
• Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
• Fill and frost with white chocolate and cream cheese icing, Recipe #216003.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.