Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 2 cups light brown sugar
• 3 large eggs (room temp, separated)
• 9 ounces unsweetened chocolate, melted
• 2 cups milk
• 1 1/2 teaspoons vanilla
• 3 egg whites
• 2 1/4 cups sugar
• 1/2 cup cold water
• 1 1/2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1 1/2 teaspoons vanilla
• sweetened flaked coconut

Recipe

• 1 make cake: grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
• 2 sift dry ingredients and set aside.
• 3 using medium speed of mixer, cream butter until smooth.
• 4 add sugar and beat until fluffy for 3 minutes.
• 5 in separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
• 6 add beaten yolks to butter mix and beat well.
• 7 add chocolate, mixing well.
• 8 add dry ingredients in thirds, alternating with milk and vanilla.
• 9 with each addition, beat until well mixed, but do not overbeat.
• 10 using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
• 11 in separate bowl, beat egg whites on high to soft peaks.
• 12 gently fold into batter.
• 13 divide batter into pans and bake at 350º for 30 to 35 minutes.
• 14 cool in pans 10 minutes.
• 15 remove from pans and cool completely on wire rack.
• 16 make icing: combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
• 17 place over rapidly boiling water.
• 18 using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
• 19 remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
• 20 use immediately.
• 21 on cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
• 22 sprinkle top and sides generously with coconut.