Coconut Cake

3 cups White Lily® Enriched Bleached All-Purpose Flour 2 teaspoons baking powder 1 cup butter, softened 2 cups sugar 4 large eggs 1 cup whole milk 1 teaspoon vanilla extract HEAT oven to 350°F. Grease and flour three 9-inch round cake pans. SIFT together flour and baking powder (or stir together until very well blended). Set aside. BEAT butter until very light and fluffy. Gradually add sugar; continue mixing until very light, about 4 minutes. Add eggs, one at a time, beating one minute after each addition. ADD about one-third of flour mixture, then half of milk. Stir just until blended and repeat, ending with the addition of flour. Stir in vanilla extract. Divide batter evenly between pans. BAKE 20 to 25 minutes or until a knife inserted is clean when removed.


 Cool cake layers in pans 10 minutes. Turn onto cooling racks; allow to cool completely. Fill and Frost with the following frosting: For the Frosting 3 large egg whites 1 3/4 cups sugar 1/3 cup coconut water 1/2 tsp cream of tartar 1/4 teaspoon salt Bring 1 quart water to a boil in a 4 quart saucepan over high heat. Decrease heat to medium to maintain a steady simmer. In the meantime, place all ingredients in a medium size, heat-proof mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer on low speed. Beat for 1 minute, then increase speed to high and continue to beat for 5 minutes. Remove from heat and beat in 1 teaspoon coconut extract and 1/2 teaspoon vanilla extract for 1 minute. Allow frosting to sit for 5 minutes before using. For building your cake, you will also need 3 cups freshly grated coconut (one fresh coconut should yield 3 to 4 cups) Stack and fill layers using 1 cup frosting and 1/2 cup coconut per each of first two layers. Cover outside of cake with remaining frosting and as much coconut as you can get to adhere.