Cook the Book: Grandma Stevens's Coconut Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 1.3 cups buttermilk 
• 3 cups cake flour 
• 1 tablespoon plus light
• 2 large egg whites 
• 5 large eggs 
• 0.5 teaspoons salt 
• 2 cups cream sour
• 1.5 cups sugar 
• 0.1 teaspoon salt 
• 1 cup butter unsalted softened cut into 1-inch pieces and slightly
• 2 teaspoons vanilla 
• 1 teaspoon vanilla extract pure
• 0.3 cup water 

Equipment

• bowl
• oven
• blender
• double boiler
• hand mixer
• wax paper
• mortar and pestle

Directions

1. Two days before serving, make the filling: In a large bowl, stir together the sour cream, sugar, and most of the coconut. (Save a bit for sprinkling on top at the end.) Cover and refrigerate.
2. The day before serving, make the cake: Preheat the oven to 350°F. Butter two 8 x 2-inch cake pans, line with parchment or wax paper, butter again, and set aside. in a medium bowl, sift the flour, baking powder, and salt together and set aside.
3. Place the butter in another bowl and beat until light and fluffy with an electric mixer, about 2 minutes.
4. Add the sugar a little at a time, beating after each addition. reduce the mixer speed to low, add the vanilla, then the buttermilk, and beat again at high speed for 10 seconds.
5. Add the flour mixture and beat until smooth.
6. Divide the batter between the two pans and tap on the counter to remove air bubbles.
7. Bake until the cake is lightly browned and firm to the touch, about 45 minutes.
8. Remove, cool completely on a rack, then turn out each layer onto plates. Split each one horizontally into two equal layers.
9. Set aside 1 cup of the filling. Use the rest to “build” the four-layer cake.
10. Spread a thin layer of filling underneath the first layer so that the cake doesn’t stick to the plate. Then spread a layer of filling on the top of the first layer, and add the second layer. repeat until four layers have been assembled (this is like stacking bricks with a layer of mortar in-between). Cover the top with only a thin layer of filling, as icing will be added. Lightly cover the unfrosted cake and refrigerate overnight.
11. To make the Seven-Minute Icing: With a handheld mixer, beat together the egg whites, sugar, salt, water, and corn syrup in the top of a double boiler.
12. Place over boiling water and beat until soft peaks form.
13. Remove from the heat and add the vanilla. continue beating until stiff peaks form and the sides of the double boiler top are cool. (Note: this may take longer than 7 minutes!)
14. Just before serving, mix the reserved filling with the Seven-Minute Icing and ice the whole cake.
15. Sprinkle the top with the reserved coconut.