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Kapuaiwa Coconut Grove, Kaunakakai, Molokai, Hawaii,
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Passion and Coconuts
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Coconut Cake with Divinity Frosting
Food & Wine’s Holiday Favorites
Food & Wine Books, Editorial Director: Judith Hill,
American Express Publishing Corp.
“Here’s a delicious
old-fashioned butter cake that’s flavored
both inside and out.
Fresh fruit is the perfect
3 cups flour
1/4 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter,
3 cups sugar
6 large eggs, at room temperature
1 cup sour cream
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
Divinity Frosting (recipe follows)
4 cups unsweetened shredded
coconut, preferably fresh
1. Heat the oven to 350 degrees F. Butter and flour a 10-inch
a 3-quart Bundt pan. In a medium bowl, whisk together the flour
2. In a large bowl, using an electric mixer, cream the butter
until fluffy, about 5 minutes. Beat in the eggs one at a time,
well after each one.
3. Fold the flour mixture and the sour cream into the butter
mixture alternating in three batches, beginning with the flour. Do not
Stir in the vanilla and coconut extracts. Pour the batter into
4. Bake the cake in the middle of the oven until a toothpick
the center comes out clean, about 1 1/4 hours. Cool completely in
the pan. Remove from the pan and frost. Sprinkle the coconut over
Make it ahead: You can bake the cake several days in advance and
unfrosted and well wrapped, in the refrigerator. Frost the
cake the day you
plan to serve it.
about 3 cups
2 cups sugar
1/4 teaspoon cream of tartar
1/2 cup plus 1 tablespoon water
3 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1. In a medium heavy saucepan, combine the sugar, cream of
and water. Bring to a boil over moderately high heat and boil,
dissolve the sugar. Brush the inside of the an with a pastry
in water to dissolve any crystals. Keep boiling, without
syrup reaches the soft-ball stage, about 8 minutes. A
should register 238 degrees F.
2. Meanwhile, in a large bowl using an electric mixer on
beat the egg whites until they hold soft peaks when the
Increase the speed to medium high and continue beating
until the whites
hold firm peaks when the beaters are lifted.
3. Beat a third of the syrup into the egg whites in a thin
the remaining syrup to the heat and boil until it reaches the
about 5 minutes. A candy thermometer should register 248
Beat half of this syrup into the egg whites. Boil the re-
syrup until it reaches the hard-ball stage, about 5 minutes.
thermometer should register 265 degrees F. Beat into the
egg whites. Add the
vanilla. Beat until thick but spreadable, about
~ Lee Bailey
Sugar Cooking Tips
Whenever a thermometer, spoon, or other piece of equipment comes out of the
syrup, it should go into water to melt any crystals. Keep a measuring cup or
of water near the burner for this purpose, and to wet the pastry brush, too.
Check the accuracy of your candy thermometer by putting it in boiling water.
It should register 212 degrees F.
* Use a
thermometer with a metal clip that attaches to the side of the pan so the
bulb won’t touch the bottom of the pan. Read the thermometer at eye level.
~ Peggy Cullen
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