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Recipe: Miss Essie Brazil's Three-Layer Coconut Cake

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Wednesday, February 14, 2007

Miss Essie Brazil's Three-Layer Coconut Cake

16 servings

Cookbook author Patty Pinner says, "In my family, bringing out a beautiful coconut cake when company arrived was a way to say 'welcome,' because it was the cream of the crop of cake desserts." Adapted from her newly released paperback version of "Sweets" (Ten Speed Press, 2006).

For the cake:

3 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

8 ounces (2 sticks) unsalted butter, softened

2 cups sugar

4 eggs, whites and yolks separated

1 cup milk

1 cup sweetened flaked coconut


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