Coconut Cake with Seven-Minute Frosting.

WOW!!!!! If/when we get married, this will be our wedding cake (Hope you're OK with this honey).  This is the best cake I have ever had in my life (I can't even try to be humble on this one).  At first I was horrified at the amount of eggs it required (8 for the cake, 6 for the frosting for a grand total of 14 eggs!). Then it was the huge amounts of sugar (almost 3 cups).  After I got over these numbers, I thought I had ruined it by adding the flour before the eggs and vanilla. I was not letting all the eggs and sugar go to waste so I continued on as if nothing had happened (Denial is a beautiful thing).  I was actually thinking of omitting that part on the blog (Please don't gasp at me). I know the purpose of the blog is to write the good,  the bad,  and the ugly of this process but the EGO is a funny creature. The reason I am writing what happened is because it might affect why it was so amazing and I want you to experience it too.  I will be OCD every time I make this cake (I've documented the time of day, humidity, weather, monthly cycle. No detail is left for chance.) 

I used Challenger butter, O eggs, Madagascar vanilla, Hawaiian Sun Coconut Milk and flaked sweetened coconut instead of shredded (I also used these flakes to garnish the cake. In the New Project there is no time for fresh coconut "curls". Besides, as my BF pointed out, the kids could choke on those).

I baked the batter in 9'' round pans for 50 minutes (rotating at 22 min). I let them cool in the pan for 10 min an flipped unto a wire rack.

The frosting was easy to make (hardest party was separating the egg whites). Make sure to use a candy thermometer and make sure the mixture is 160 degrees before whipping it. I frosted the cake while lightly warm (Next time I would spread the middle with 2 cups of frosting instead of 1 1/2 since there was some left over. The more the better). 

So Moist! Coconut Lover's Paradise!!!

124 to Go!