Coconut Cake with coconut and cream frosting

                      There must be a stage in every baker's life when he finds out he can do something which he had thought to be impracticable in the past. And after you do it, you gets shifted to the upper class from where you would be able to look down to the past.. to the stage when you had feared to try that 'something', thinking it has been meant for the experts, and smile in silent amusement when others admire you for being an expert .. for being a 'knower' amidst all other 'unknowers'. And your heart winks at you joining in your secret and asks you, "After all it was not a herculean task.. It was quite easy, ain't it?"

                     Do I sound like I am blabbering? Well, what I was gonna tell you is .. I was also in the ignorant people's category on how to make an iced cake or how to prepare icing for a cake. When I used to gawk in awe at the iced cakes or pastry cakes in the shops, I had always thought it was beyond me and can only be done by very professional bakers with much sophisticated utensils and had never dared to experiment. I don't know what evoked the dare devil in me and just kept on insisting "why don't you try.. what if you succeed?" and I got the bit between my teeth.. And guess what? I couldn't contain my mirth when it turned out, not too bad and hubby declared it bitchin'..

                  It was only coincidental that I tried the icing on a Coconut cake. I had been planning to make one for some time and what actually happened was it got caught in between my icing adventure. That was how it turned out to be an  iced coconut cake. I was so engrossed in my icing experiment that I forgot to take pictures, silly me.. :) Only after the cake was done, did I remember capturing it in the lens and so.. for the time being you have to do with the finished photos. Later on I shall give you a detailed picture description of icing on my next venture. Did I tell you I sprinkled some desiccated coconut all over the icing so that it actually became a coconut icing..? And I inserted some chocolate chips too as a decoration. You could leave it as such or do some decoration. By the way coconut cake is more yummy than any other cakes..every bit of it crunchy with coconut. Me being a coconut lover should have known that. And the cake is particularly soft n moist too.Coming to the recipe..

Things you need:

For cake
2 cups self raising flour/ white flour
2 tsp baking powder
1/4 tsp salt
1 cup butter at room temperature
1 cup powdered sugar
4 egg yolks, well beaten
1 cup milk
1 tsp vanilla extract
1 cup shredded coconut
4 egg whites, well beaten

For frosting
2 egg whites
1 1/2 cups sugar
1/8 tsp salt
1/3 cup water
2 tsp light corn syrup
1 tsp vanilla extract
1/2 cup dessicated coconut( to sprinkle over frosting)
Chocolate chips (optional)

Preparation:
           
Cake:
           Measure the sifted flour into a bowl. Add baking powder and salt. Sift these ingredients three times. In a mixing bowl cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture , alternately with the milk, beating well after each addition.Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8 inch pans at 350 degree F for about 30 minutes or until a wooden pick or cake tester inserted in the center comes out clean.Allow to cool on a wire rack.Makes two 8 inch layers.

Making the frosting:
          Combine all ingredients except  vanilla in the top of a double boiler over boiling water. Beat with electric whisk for about 7 minutes or until mixture will stand in stiff peaks. Beat in one teaspoon vanilla extract.

Frosting the cake:
          Spread the frosting evenly all over the sides and top of the cake with a small spatula. Sprinkle dessicated coconut all over the frosting. Press with your fingers on to the sides. Insert chocolate chips for decoration.