4 Eggs
2 Cups flour
2 Cups Sugar
2 teaspoons baking powder
1 Cup whole milk
1 stick of butter
1 teaspoon vanilla extract
Frosting
3 Tablespoons flour
1 Cup whole milk
1/2 lb butter softened
1 Cup sugar
1 teaspoon vanilla extract
Coconut, large bag, or fresh, enough to cover sides and top of cake
Step one: In as sauce pan heat the milk for the frosting, not boiling, but when hot, add flour and whisk until thick like a white sauce. Once it has reached this stage, remove from stove and put it in the fridge , pan and all. I suggest putting a pot holder under the pan while in the fridge.
Step two: Beat sugar, eggs and vanilla until fluffy. In another bowl combine flour and baking powder. In a glass measuring cup ( or a bowl) heat butter and milk in microwave just until butter is melted . Do not over heat or let boil. Add the flour mixture and the milk/butter alternately to the sugar eggs and vanilla batter until all used. Grease and flour 3 8 or 9 inch round cake pans. Distribute batter evenly in pans and bake at 350 degrees for 25 to 30 minutes. (test for doneness). Cool on racks.
When cake layers are cool, prepare frosting as follows: With mixer in large bowl beat butter and sugar until past the cream stage, it will almost look like cottage cheese, then take the pot that we put in the fridge earlier and add the contents of the pot to the icing bowl. Beat for at least 5 minutes straight. It will be a thick, yet fluffy frosting. Frost cake, spreading frosting in between layers, then place layers on top of each other, frost sides and top using all of the frosting. Then pat the coconut on sides and top. This cake is a lot of work, but it is worth it. It is probably the best coconut cake I have ever had. My friends beg me to make it for birthdays and special occasions. In fact I have one friend who asked for her birthday, if I would just meet her out in the parking lot of work and give her the cake so she could have it all to herself.
