Ingredients

The following ingredients have 18 Servings
  • 2 sticks (1 cup) unsalted butter, melted and cooled
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup water
  • 1 teaspoon coconut extract
  • 1-1/4 cups granulated sugar
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon white vinegar
  • 2 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans, toasted, optional
  • 1/4 pound frozen or fresh coconut
  • Mint leaves or other edible greenery
  • Sugared cranberries (see note below)

Instruction

  • Preheat oven to 350 degrees F. Butter a 9 x 13 inch or 18 x 13 inch baker's half sheet (jelly roll) pan. Melt the butter and set aside to cool.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda and salt; set aside.
  • Beat together the eggs, buttermilk, water. Add to the flour mixture, along with the melted butter and the extract. Beat gently until mixture is smooth. Pour into prepared pan and smooth out.
  • Bake for about 25 to 30 minutes; up to 40 for a 9 x 13 inch pan, or until a toothpick inserted into the center comes out mostly clean, with just a few crumbs. Let cake cool completely before adding the icing.
  • For the icing, combine sugar, water, salt, vinegar in a medium sized, heavy bottomed, stainless steel saucepan and cook over medium high heat, stirring constantly, until mixture is clear.
  • Reduce heat to medium and cook, without stirring to 238-240 degrees F on a candy thermometer.
  • Meanwhile, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
  • With the mixer on a lower speed, slowly pour the hot syrup into the egg whites. Increase to high and beat constantly until the icing begins to thicken and take shape.
  • Beat in the vanilla on low and hand fold the pecans in.
  • Spread the icing all over the cake and top with the coconut. Cut into small squares and place onto jumbo cupcake papers arranged on a platter.