I’ve been at my summer job for two weeks and haven’t brought in any baked goods yet. Last week I was baking for a cookout. The week before I baked for school friends who were still around. This week, I’m finally bringing something into the office: Coconut Cake.

Though I would love to say I’m bringing it in just out of the goodness of my heart, the truth is I had the extremely rare 100% free weekend and was bored out of my mind. An all-day baking project was just what I needed, especially since it’s pouring out and I’ve been cooped up inside forever (or at least it feels that way). There’s only so much Friday Night Lights a girl can handle when Tim Riggins is conspicuously absent from the season she’s on.

The cake is from Magnolia Bakery Cookbook, and therefore I had no need to mess with the recipe. First, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
Add the sugar with the mixer running and beat on medium speed for 3 minutes until light and fluffy. Add the eggs, one at a time, beating after each addition. In a small bowl, whisk together the flours. Add them in four additions, beating each time, alternating with the milk and vanilla extract. Divide the batter evenly between three 9 inch pans sprayed with cooking spray and lined with parchment paper on the bottoms. If, like me, you only have two 9 inch pans, split the third portion into a small bowl and refrigerate until ready to bake.Bake at 350°F for about 20 minutes until a toothpick comes out clean. Cool for 10 minutes in pan.Turn out onto a wire rack to cool completely.To make the filling, whisk together the milk, sugar, and flour in a medium saucepan.Cook over medium-high heat, stirring constantly, until thickened and bubbling.Remove from heat and stir in coconut. Stir in the vanilla extract.Transfer into a bowl, cover, and allow to come to room temperature.Once everything is room temperature, make the frosting. First, put the egg whites and vanilla extract in a stand mixer fitted with the whisk attachment. Set aside.In a saucepan, combine the water, sugar, and cream of tartar.Cook over high heat until bubbles form around the edge. Stir once, and allow to come to a rolling boil. Remove immediately from heat.Back in the stand mixer, beat the egg whites on medium high speed for 1 minute until foamy.With the mixer running, slowly pour in the sugar water mixture. Continue to beat until stiff peaks form. To assemble the cake, spread half of the filling on the first layer, add the second layer, spread the remaining half of the filling, and place the final layer on top. Spread the frosting over the top and sides of the cake. Best served day of, but I don’t think a night in the fridge is going to do any harm. I even sprung (97 cents) for a fancy cake box! Though that was mostly because I have to carry it on the T.

Enjoy!

Coconut Layer Cake

Ingredients:

Cake

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs, room temperature
• 1 1/2 cups self-rising flour
• 1 1/4 cups flour
• 1 cup milk
• 1 teaspoon vanilla extract

Filling

• 3/4 cup milk
• 1/2 cup sugar
• 2 tablespoons flour
• 1 seven-ounce package sweetened, shredded coconut
• 1 teaspoon vanilla extract

Frosting

• 3 egg whites
• 1 1/2 teaspoons vanilla extract
• 1/2 cup cold water
• 1 1/2 cups sugar
• 1/4 + 1/8 teaspoon cream of tartar

Directions:

1. First, in a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
2. With the mixer running, add the sugar and beat for 3 minutes until light and fluffy.
3. Add the eggs, one at a time, beating after each addition.
4. Combine the flours in a small bowl. Add them in four additions to the batter, alternating with the milk and vanilla extract, and beat after each addition.
5. Divide the batter evenly between three 9 inch pans sprayed with cooking spray and lined with parchment paper.
6. Bake at 350°F for 20 minutes or until a toothpick comes out clean.
7. Allow to cool 10 minutes in pan before transferring to a wire rack to cool completely.
8. To make the filling, whisk together the milk, sugar, and flour in a medium saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly.
9. Remove from heat and stir in coconut. Stir in vanilla extract. Transfer to a small bowl, cover, and allow to come to room temperature.
10. To make the frosting, put the egg whites and vanilla extract in a stand mixer fitted with the whisk attachment and set aside.
11. In a medium saucepan, combine the water, sugar, and cream of tartar over high heat.
12. Once bubbles form around the edge, stir once, and then allow to come to a rolling boil. Remove from heat immediately.
13. In the stand mixer, beat the egg whites on medium high speed for a minute until foamy.
14. With the mixer running, add the sugar mixture in a slow stream and beat until stiff peaks form.
15. Assemble the cake by spreading half of the filling on the first layer, adding the second layer and spreading the remaining filling, and then topping with the final layer. Frost the tops and side with frosting.