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COCONUT CAKE

Also see Article: Cake

• 8 oz. (2 sticks) unsalted butter warmed to about 65 degrees.
• 2 ½ cups sugar, chilled in fridge, plus 1 tablespoon sugar.
4 eggs plus 3 egg yolks at room temperature
• 2/3 cup vegetable or canola oil
• 3 cups cake flour
• 3 ¼ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup whole milk
• 1 tsp. vanilla extract
• 1 tsp. coconut extract


COCONUT FROSTING
• 1 pint chilled heavy cream
• ½ cup powdered sugar, sifted
• 1 tsp. vanilla extract
• 1 ½ tsp. coconut extract
• Flaked coconut, as needed

Preheat oven to 350.  Grease, (with butter or cooking spray) three 9-inch cake plans.  Shake off excess flour.  Cream the butter on medium speed with an electric mixer for three minutes.  Gradually add the 2 ½ cups of sugar and mix for four more minutes, scraping down the sides of the bowl as needed.  Add the eggs and egg yolks one at a time, beating for 30 seconds between each one and then one more minute after the addition of the last one.  As with the addition of the sugar, scrape down the bowl as needed to ensure complete incorporation of the ingredients.  Remove the bowl from the mixer and mix in the oil by hand.  (The oil will impart the cake with an exquisite moistness). 

Combine the flour, baking powder and salt and sift onto parchment or wax paper. 
Stir one teaspoon of vanilla extract and the one teaspoon of coconut extract into the milk.  With a rubber spatula fold, don’t stir, half of the flour mixture into the butter and sugar, then half the milk mixture, then the remaining flour mixture, and then the remaining milk mixture. 

Divide the mixture evenly into the three 9-inch cake pans and bake until a toothpick inserted into the cake comes out clean.  This will take about 30 minutes, give or take, depending on your oven, your cake pans, your karma, and a plethora of other scientific factors.  Cool the cakes on wire racks.

Bring the one tablespoon sugar and a half cup of water to a boil and simmer until sugar is completely dissolved.  Spoon the syrup over the three cake layers. 

To make the frosting, place the heavy cream and extracts in an electric mixer.  The cream and mixing bowl should be chilled.  When the cream just starts to coagulate, gradually add the sugar and beat until medium peaks form.  Spread some of the frosting over two of the cake layers and sprinkle with flaked coconut.  Stack these two layers and top with uncoated layer.  Spread frosting over top of third layer and sides of cake and sprinkle with flaked coconut.  Cover the cake and chill in fridge.