Southern Coconut Layer Cake with Divinity Icing

Name: Southern Coconut Layer Cake with Divinity Icing
Yield: Makes one 9-inch 4-layer cake; serves about 8
Cuisine: United States
Ingredients: ¼ cup coconut milk or 2½ tablespoons canned coconut cream thinned with 1½ tablespoons hot water; ¼ cup coconut milk or 2½ tablespoons canned coconut cream thinned with 1½ tablespoons hot water; 1½ tablespoons hot water; 1 tablespoon fresh lemon juice; 3 cups shredded or flaked fresh (see note) or store-bought coconut; 3 cups shredded or flaked fresh (see note) or store-bought coconut; 3 cups shredded or flaked fresh (see note) or store-bought coconut; ¼ cup coconut milk or 2½ tablespoons canned coconut cream thinned with 1½ tablespoons hot water; ⅓ cup cold water; 2 tablespoons light corn syrup; 1½ cups sugar; 1 cup milk; 1½ teaspoons pure vanilla extract; Pinch salt; ½ teaspoon cream of tartar; 3 large egg whites; 8 large egg whites; 2 cups sugar; ¼ teaspoon almond extract; 1 teaspoon pure vanilla extract; 1 tablespoon plus 1 teaspoon baking powder; 3¼ cups all-purpose flour; 1 cup (2 sticks) unsalted butter, softened; ¼ teaspoon salt

Preparation info

Makes one 9 inch 4-layer cake; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This recipe has been adapted slightly from the snowy white coconut cake that’s long been served at Miss Mary Bobo’s Boarding House in Lynchburg, Tennessee. Sprinkling the baked cake layers with coconut milk keeps them moist and adds another coconut dimension.

Ingredients

Cake

3¼ cups all-purpose flour
1 tablespoon plus 1 teaspoon

Americas
United States
Lynchburg
Tennessee
Dessert
Vegetarian
Cake

Method

CAKE: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans; set aside. Sift the flour, baking powder and salt onto a sheet of wax paper; set aside.
With an electric mixer at medium-high speed, cream the butter and sugar