THE coconut cake

i'm only posting this because certain friends promised to "worship" it and "treat it with the reverential respect it deserves"

Triple Coconut Cake

cake and icing calls for 3 cups sweetened, shredded coconut, toasted*

2 sticks butter

2 cups sugar

1 T vanilla

4 large eggs, separated

2 cups flour

1 tsp baking powder

1 tsp baking soda

pinch of salt

1 cup buttermilk

1 cup toasted coconut

1/4 tsp cream of tartar

Set out butter, eggs, and buttermilk to come to room temperature.  Meanwhile, preheat the oven to 325 and toast the coconut on a rimmed baking sheet for 10-15 minutes, stirring often, until lightly toasted.  Transfer to another baking sheet to cool.  Prepare 3 8-inch round baking pans by generously coating with shortening and flour, shaking out excess.

Cream the butter and sugar together until light and fluffy.  Add vanilla and mix to combine.  Add egg yolks one at a time, beating between each addition and scraping sides of bowl as necessary.  

In a separate bowl, whisk together flour, salt, baking soda, and baking powder.  

Beginning and ending with dry ingredients, alternate adding flour mixture and buttermilk to the mixing bowl, beating thoroughly between each addition and scraping down the sides of the bowl.  Add coconut and mix on low.  

In another bowl, beat the egg whites until frothy, then add cream of tartar and beat until stiff peaks form.  Carefully but quickly fold into the batter by hand.  

Bake at 350 for 25-30 minutes, rotating the pans for even baking.  Test with a toothpick in the center of each cake.  Let pans cool for 10 minutes before unmolding the cakes.  Let cakes cool completely on wire racks, then wrap in plastic wrap and refrigerate until ready to assemble. (Preferably overnight).  

Icing:  

4 oz cream cheese, softened

1/4 stick butter, softened

2-2 1/2 cups powdered sugar

1/2 cup toasted coconut

Cream together cream cheese and butter until smooth.  Add powdered sugar and mix until frosting forms.  Fold in coconut.

In a separate bowl:

2/3 cup heavy whipping cream

1/4 - 1/3 cup sugar

1/2 tsp vanilla

Whip cream and then mix in sugar and vanilla.  Fold into cream cheese icing and assemble cake.

Garnish cake with the remaining 1 1/2 cups coconut.  

Worship.  Eat.  Smile.