Blue-Eyed Daisy Coconut Cake
6 large egg yolks
1 cup milk, divided
1 ½ cups granulated sugar
3 cups cake flour, sifted
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
2 cups Easy Buttercream Frosting (see recipe below)
1 – 1½ 14-ounce bags shredded coconut, divided
1 cup heavy cream
Easy Buttercream Frosting
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 lb confectioners’ sugar
1-3 tablespoons milk, half and half or cream
To make the cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a small mixing bowl, combine the egg yolks, ¼ cup of the milk and the vanilla. In an electric mixer, preferably with the paddle attachment, combine the sugar, flour, baking powder and salt and mix for 30 seconds on low speed. Add the softened butter and remaining milk. Mix on low until moist and increase to medium for 1 ½ minutes.
Scrape down the sides and begin adding the egg mixture gradually, in small batches beating after each addition for 15 to 20 seconds. Pour the batter into the greased and floured pans until each is half full. Smooth the surface with a spatula. Bake for 30 minutes or until firm. After 10 minutes, remove cakes from baking pans and allow to cool on a wire rack.
Frosting: In a medium mixing bowl with an electric mixer, cream the butter and vanilla together until smooth. Start adding the sugar gradually, allowing the butter and sugar to become emulsified before adding more, scraping down the sides as you go. The mixture should look a bit dry at this point. Start adding the cream, a tablespoon at a time until you get the right texture. The mixture should be smooth, but not too creamy or it won’t hold to the cake.
Filling: In a medium mixing bowl, combine one bag of coconut and the heavy cream. Let sit and soak for approximately 10 minutes. Add 1 cup of the frosting mix to the coconut mixture and mix well.
Assembly: Place bottom cake layer on cake plate and frost with the filling mixture. Place the second cake layer on top. Spread the outside of the stacked cake with the remaining frosting and filling mixture until the cake is coated completely. Sprinkle the remaining coconut on the top and sides of the cake.
Adapted: Blue-Eyed Daisy Bakery – Coconut Cake – Atlanta, GA – Atlanta Journal – 2002