Jennifer Appel | The Magnolia Bakery Cookbook | Simon & Schuster, 1999 | Makes one 9-inch cake
Allysa has had this coconut layer cake recipe in her cookbook for years. It’s originally from a woman named Kathy who lives in the Midwest. It’s a wonderful cake and has become one of the all-time favorites among customers at the Magnolia Bakery. This cake is best served the day it is filled and frosted.—David Leite
Coconut Layer Cake Recipe
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 seven-ounce package sweetened, shredded coconut
- 1 teaspoon vanilla extract
- 3 egg whites
- 1 1/2 teaspoons vanilla extract
- 1/2 cup cold water
- 1 1/2 cups sugar
- 1/4 plus 1/8 teaspoon cream of tartar
- Sweetened, shredded coconut
1. Preheat the oven to 350°F (175°C). Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
1. In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.
2. When the coconut cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.
1. In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As the mixture begins to bubble at the edges, stir once to make sure the sugar is dissolved completely, then let it come to a rolling boll (about 2 to 3 minutes) and remove immediately from the heat.
2. Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.
3. Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but the frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut.
Coconut layer cake recipe © 1999 Jennifer Appel and Allysa Torey. Photo © 1999 Rita Maas. All rights reserved.