Coconut Cake | Saveur
This recipe comes from our assistant kitchen director, Ben Mims, whose family enjoys coconut cake every Easter.
Ingredients
- 2 cups sugar
- 16 tbsp. unsalted butter, softened
- 5 eggs
- 1 cup buttermilk
- 1 tbsp. vanilla extract
- 1 tsp. baking soda dissolved in 1 tbsp. warm water
- 2 <sup>1</sup>⁄<sub>2</sub> cups cake flour, sifted
- 2 mature coconuts
- 2 <sup>1</sup>⁄<sub>2</sub> cups sugar
- <sup>1</sup>⁄<sub>4</sub> cup light corn syrup
- <sup>1</sup>⁄<sub>4</sub> tsp. salt
- 4 egg whites
- 1 tsp. vanilla extract
- <sup>3</sup>⁄<sub>4</sub> tsp. cream of tartar
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