Recipe(tried): Heavenly Coconut Cake with Seven Minute Icing

Hello Everyone!

I made this delicious cake on Sunday and it is a keeper! A very moist and delicious tasting cake as well as looking like a giant snowball!! It is appropriately named Heavenly because it is, the minute you taste it!!

All of Mary Engelbreit's cookbooks are wonderful...they are:

- Mary Engelbreit's Sweet Treats Dessert Cookbook
- You're Invited A Cookbook for Special Occasions
- Mary Engelbreit's Queen of the Kitchen Cookbook
- Mary Engelbreit's Dining Out Cookbook

Happy Cooking! Gina

HEAVENLY COCONUT CAKE AND SEVEN MINUTE ICING
Source: Mary Engelbreit's Sweet Treats Dessert Cookbook
Servings: 12-14

3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
14 Tbsp. butter (1 3/4 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temp.
1 large egg yolk, room temperature
2 tsp. vanilla extract (I added 1 tsp. coconut extract)
1 1/3 cups milk (I used half & half)
1 recipe Seven Minute Icing (recipe follows)
1 1/2 cups sweetened shredded coconut

Preheat the oven to 350. Grease and flour three 9-inch round cake pans. (I used Pam on the bottom and sides and also cut out 3 wax paper circles to fit the bottom, also spray Pam on those.)

In a large bowl, whisk together the flour, baking powder, and salt.

In another large bowl, beat the butter and sugar with electric mixer until light and fluffy. Add the eggs and the egg yolk one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture. Spoon the batter evenly into prepared pans and smooth the tops.

Bake the cakes for 25 to 27 minutes, until a toothpick inserted in center comes out clean. Let cool in the pans on wire racks for 10 minutes.

Remove the layers from the pan and the wax paper too. Set right side up on racks and cool completely before icing.

Place one of the cake layers on a large serving plate and spread a generous amount of icing over the top. Place the second layer on top and spread generously with icing. Place the third layer on top and frost the top and sides with the remaining icing. Scatter about 1/2 cup of the coconut evenly over the top and press the remaining coconut into the sides.

The cake can be made several hours ahead and set aside at room temperature.

SEVEN MINUTE ICING:
2 1/4 cups sugar
3/8 tsp. cream of tartar
3 large egg whites
7 1/2 Tbsp. ice cold water
2 1/4 tsp. light corn syrup
3/4 tsp. vanilla extract

In a large, deep, heatproof bowl, combine the sugar, cream of tartar, egg whites, water, and corn syrup. Beat with an electric mixer on low speed until well blended.

Set the bowl over a pot of simmering water (the bottom of the bowl should not touch the water) and beat on medium speed for 3 minutes.

Increase the speed to high and beat for 4 minutes or until the icing is thick and glossy and forms soft peaks.

Remove the bowl from the heat and add the vanilla extract. Beat for about 30 seconds more or until the icing is again thick and glossy and forms soft peaks. Use immediately.

Makes about 5 cups