Servings: 12depends on how big you cut your slices
Ingredients: Makes 3 - 8"Cake Layers
1cupbutter - softened
2 ⅛teaspoonsbaking powder
2teaspoonvanilla - (I often use 1 Tbs because we like vanilla)
2 ¼cupall-purpose Einkorn flour
Ingredients for Fluffy White Frosting
12Tablespoonslight corn syrup
4egg whites - beaten
16ozof unsweetened coconut - I use 20 oz because we really like coconut
For the Cake
Line three 8" cake pans with parchment paper. OR lightly oil and flour the bottom and sides of your cake pans.
Preheat oven to 350 degrees F.
Combine flour, salt, and baking powder in a medium-size bowl and set aside.
Using your mixer, cream the butter.
Add sugar and mix well.
Add the eggs one at a time and combine well after each addition.
Alternate adding the flour mixture and milk to the mixing bowl until both are completely incorporated.
Add vanilla and beat on medium speed for 2 minutes.
Evenly divide the batter between the prepared cake pans and bake for 20-25 minutes, until cake springs back when lightly touched in the middle and the cake is golden.
Cool cakes in the pans for 5 minutes on a cooling rack.
Then remove the cakes from the pans and allow to cool on rack until completely cooled.
Instructions for the Frosting
Combine sugar, corn syrup, and water in a heavy saucepan.
Cover and bring to a rolling boil over medium heat.
Remove the lid and continue boiling for 6 - 10 minutes. Do not stir.
Check the mixture using a 1 cup glass measuring cup filled with cold water sitting on the counter next to the pot.
At the 6 minute mark, drop a small amount of the syrup into the cold water. If a firm ball forms, it's ready.
If a firm ball forms, it's ready. If it drops flat or drizzles to the bottom of the cup, cook for 30 seconds more and check again.
If you have a candy thermometer, you want the temperature to be 245 degrees F.
While the mixture is boiling, use the whisk attachment of your mixer to beat the egg whites on high until stiff peaks form.
Once your syrup is ready, turn your mixer on medium speed and slowly (SLOWLY) stream the hot mixture into the egg whites.
When all of the syrup is incorporated into the egg whites, add the vanilla.
Beat on high speed for about 10 minutes or until stiff peaks form.
Spread a little of the fluffy white frosting on top of the bottom layer and sprinkle with coconut.
Add the second layer and spread frosting on top of it and sprinkle with coconut.
Add your third layer and spread the remaining frosting over the top and sides of the cake and add coconut.
Gently press the coconut into the frosting
Now, lick the bowl! Your cake is ready to serve.
Don't let the frosting scare you. It is a bit tedious, but once you taste it you'll say, "It wasn't that hard!"
Be careful to stop cooking the frosting when the ball forms in the water.
Don't worry if you've never used this method. It will be obvious when the ball forms and when it doesn't.
A ball will form, generally, around the 7-9 minute mark.
If you get over anxious, I have, and the frosting is a little runny, just refrigerate the cake after frosting it. When you're ready to have a piece, cut it and let it sit out for 5 minutes for the frosting to soften.
Layered Coconut Einkorn Cake
Amount per Serving
Calories from Fat 153
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.