Devil's Food Cake with Seven-Minute Icing and Coconut
Source: More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen by Allysa Torey
Makes 1 (3-layer, 9-inch) cake

This is the same recipe we've made in my family for every birthday since the beginning of time, and the same cake we serve at the bakery‹but a different icing and the coconut garnish give it a whole new taste.

FOR THE CAKE:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
2 cups firmly packed light brown sugar
3 large eggs, separated, at room temperature (see notes)
9 ounces unsweetened chocolate, melted (see notes)
2 cups milk
1 1/2 teaspoons vanilla extract
FOR THE ICING:
3 egg whites
2 1/4 cups sugar
1/2 cup cold water
1 1/2 tablespoons light corn syrup
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
GARNISH:
Sweetened shredded coconut

MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with waxed paper.

In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.

In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

In a separate small bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into the batter. Divide the batter among the prepared pans.

Bake for 30-35 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

MAKE THE ICING:
Combine the egg whites, sugar, water, syrup, and salt in the top of a double boiler and place over rapidly boiling water. On the high speed of an electric mixer, beat constantly for 6-8 minutes, or until the icing stands up in soft peaks.

Remove from the heat, add the vanilla, and beat about 1 minute more, or until the icing has the desired spreading consistency. Use immediately.

When the cake has cooled, ice between the layers, then ice the top and sides of the cake with Seven-Minute Icing. Sprinkle the top of the cake generously with the coconut.

Notes: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe. To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm, 5-10 minutes.