Saturday, January 13, 2007

Coconut Cake

The Altitude Adjustment Section
Sometimes you need something all sweet and white and yummy! This recipe is based on Susan Purdy's 1-2-3-4 cake from Pie in the Sky, her high altitude cookbook, which we all love.

3 cups sifted A.P. flour
2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted room temp butter
2 cups minus 2 tablespoons granulated sugar
5 large room temp eggs
1 teaspoon vanilla
3/4 teaspoon coconut extract
1 cup shredded sweetened coconut
1 1/2 cups plus 1 tablespoon buttermilk

Grease, line two 9-inch, round layer pans with parchment and grease again. Preheat oven to 350. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Crumble coconut into flour mixture. In the bowl of an electric mixer, cream butter and sugar till well blended. Beat in eggs 2 or 3 at a time. Remember to scrape down bowl! Add extracts. Batter might looked curdled, but don't worry, the flour will make it all smooth later. With mixer on slowest speed add dry ingredients alternately with buttermilk. Once everything is in increase mixer speed and beat batter for 1 minute till smooth. Divide batter between 2 pans and smooth top.

Bake for 22-27 minutes till nicely risen, golden brown, and a toothpick inserted comes out clean. Run a knife around edge of cake before turning it upside down out of pan onto cooling rack. Cool completely before frosting. I would use a cream cheese frosting mixed with more coconut or how about some apricot filling?