-3 c. cake flour
-1 t. baking powder
-1 t. baking soda
-1/2 t. salt
-1 c. unsalted butter, softened
-1 1/2 c. granulated sugar
-4 large eggs, separated
-1 1/4 c. unsweetened coconut milk
-1 t. vanilla extract
-3 c. confectioner’s sugar
-3/4 c. unsalted butter
-1 1/2 c. dark brown sugar, packed
-5 T milk
-1 1/2 t. vanilla extract
-1/2 t. salt
-1 c. chopped pecans and store bought caramel ice cream topping
make the cake first…
1. preheat oven to 350°; spray a 9×13-inch baking pan with non stick baking spray.
2. in a medium bowl whisk together the flour, baking powder, baking soda, and salt.
3. in a large mixing bowl, beat together the butter and sugar until fluffy (about 3 minutes).
4. add egg yolks one at a time; beat well until combined.
5. with mixer on low, add flour mixture to butter mixture in thirds, alternatively with coconut milk. add vanilla and beat until smooth.
6. in a clean mixing bowl add the egg whites; beat with mixer on high just until stiff peaks form.
7. gently fold egg whites into the cake batter being careful not to mix too forcefully, and gently spread batter into prepared pan.
8. bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
9. let cool completely on a wire rack.
take a break while the cake bakes and cool… maybe go watch the sunset with a cocktail. just don’t do laundry! that can wait until tomorrow.
ok, time for frosting.
10. pour confectioners’ sugar into a large mixing bowl.
11. in a medium saucepan, place the butter; cook until melted.
12. stir in the brown sugar; cook 1 minute, stirring constantly.
13. remove from heat; stir in the milk; return to the heat and bring to a boil, simmer 1 minute, stirring constantly.
14. carefully pour hot mixture over confectioners’ sugar; add vanilla and salt; beat until smooth.
15. pour over cake; spread using the back on the spoon or an off set spatula in a back and forth motion.
16. garnish with pecans and a drizzle of caramel.
recipe from taste of the south magazine