Cynthia Cummings is my Baker Spotlight because this Coconut Cake is shining bright! ✨ Try her FULL RECIPE below! 😋
Ingredients for Cake:
2 sticks butter
1 1/2 cup of sugar
2 cups self rising flour
1 cup buttermilk
1 tablespoon of vanilla extract
Directions for Cake:
• Cream butter and sugar.
• Mix in eggs 2 at a time.
• Sift flour and add to mixture bowl, add vanilla and buttermilk and mix. If mixture is too dry, add about another 1/4 cup of buttermilk.
• Divide mixture up in 2 9′ cake pans and bake in a oven on 375 for approximately 25 minutes or until toothpick comes out clean.
Ingredients for Icing:
1 cup of sugar
1 grated coconut (1 bag of frozen coconut unthawed)
Directions for Icing:
• In sauce pan, mix sugar and 1 cup of water and cook on stove until syrup thickens. When the syrup runs and there are only three drops on the end.
• Separate egg whites and whip until you have stiff peaks. On low speed, pour slowly into egg whites and continue to beat. You do not want this runny but you want it to cook the egg whites.
• Mix in grated coconut.
• Ice cake layers.