Coconut Palm
Art Print
Ehret, Georg...
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Kapuaiwa Coconut Grove, Kaunakakai, Molokai, Hawaii,
USA
Photographic Print
Lehmann, Karl
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Passion and Coconuts
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Fecteau, Lynn
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Coconut Cake with Divinity Frosting
Food & Wine’s Holiday Favorites
Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing Corp.

“Here’s a delicious old-fashioned butter cake that’s flavored
with coconut both inside and out. Fresh fruit is the perfect
accompaniment.”

Makes one 10-inch cake

3 cups flour
1/4 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter,
 room temperature
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 tube pan
or a 3-quart Bundt pan. In a medium bowl, whisk together the flour
and baking soda.
2. In a large bowl, using an electric mixer, cream the butter and sugar
until fluffy, about 5 minutes. Beat in the eggs one at a time, beating
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 over-
mix. Stir in the vanilla and coconut extracts. Pour the batter into
the pan.
4. Bake the cake in the middle of the oven until a toothpick stuck in
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
the frosting.

Make it ahead: You can bake the cake several days in advance and
keep it, unfrosted and well wrapped, in the refrigerator. Frost the
cake the day you plan to serve it.

Divinity Frosting

Makes 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 tartar,
and water. Bring to a boil over moderately high heat and boil, stirring
to dissolve the sugar. Brush the inside of the an with a pastry brush
dipped in water to dissolve any crystals. Keep boiling, without stirring,
until the syrup reaches the soft-ball stage, about 8 minutes. A candy thermometer should register 238 degrees F.
2. Meanwhile, in a large bowl using an electric mixer on medium speed,
beat the egg whites until they hold soft peaks when the beaters are
lifted. 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 stream. Return
the remaining syrup to the heat and boil until it reaches the firm-ball
stage, about 5 minutes. A candy thermometer should register 248
degrees F. Beat half of this syrup into the egg whites. Boil the re-
maining syrup until it reaches the hard-ball stage, about 5 minutes.
A candy thermometer should register 265 degrees F. Beat into the
egg whites. Add the vanilla. Beat until thick but spreadable, about
3 minutes.
~ 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 a
jar 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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