EDNA LEWIS' FAMOUS COCONUT LANE CAKE (modified)
Edna Lewis' Coconut Lane Cake with a slight modification. We made a coconut glaze instead of frosting, used small silicon heart molds and substituted milk for coconut milk. Enjoy!
Equipment
- 2 small heart molds
- 2 Bowls
- immersion handmixer with whisk attachment
Ingredients
For COCONUT LANE CAKE
- 16 tbsp butter 2 sticks at room temp
- 3½ cups cake flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup coconut milk or regular milk, at room temp
- 1 tsp vanilla extract
- 2 cups sugar
- 8 large egg whites at room temperature
For COCONUT GLAZE
- 1 cup icing sugar
- ½ cup coconut milk
- 1 pinch salt
- 1 tsp lemon juice can swap for lime juice
- 1 tsp coconut flakes (optional)
Instructions
Making the Coconut Cake
- Preheat oven 325°F, grease and line with parchment paper three 9-inch pans. In small bowl, sift flour, baking powder, and salt together. Set aside.
- In another bowl mix milk and vanilla, set aside.
- In another bowl whisk egg whites until soft peaks form. Then with an electric mixer on medium, mix sugar and butter until light and fluffy.
- Reduce speed and add flour and milk mixtures in 2 or 3 batches, beginning and ending with flour.
- Then mix in 1/3 of the egg whites in the batter. Fold in renaming egg whites until just incorporated.
- Pour into molds and bake until cakes are springy and edges slightly pull away from the sides, 20 to 25 minutes. Remove for oven and let cool for 10 minutes. Then invert and cool completely before frosting.
For the Coconut Glaze
- In a bowl sift the icing sugar and salt together.
- Add coconut milk and lemon juice to the dry ingredients and whisk until smooth, liquid texture. If too runny, add more icing sugar until desired consistency.
- Pour mixture over cakes. Add sprinkles, coconuts and red candy hearts for decoration. Let it set until glaze has hardened.
Notes
This is an excellent base-cake recipe that can be used with all types of toppings.
Thank you Mrs. Edna Lewis for the cooking legacy you passed on to us.