For the dough (repeat twice)
2 3/4 cups all-purpose flour
5 teaspoons active dry yeast
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2/3 cup whole milk
For the glaze
6 tablespoons light corn syrup
3 cups confectioners' sugar
1 cup heavy cream
3 large egg whites
3 teaspoons vanilla extract
For dusting
4 cups shredded coconut
For the dough (repeat twice)
2 3/4 cups all-purpose flour
5 teaspoons active dry yeast
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2/3 cup whole milk
For the glaze
6 tablespoons light corn syrup
3 cups confectioners' sugar
1 cup heavy cream
3 large egg whites
3 teaspoons vanilla extract
For dusting
4 cups shredded coconut
Preheat oven to 350°F (180°C) and grease a 9-inch round cake pan
Sift together flour and yeast, set aside
Cream butter and granulated sugar until light and fluffy
Add vanilla extract and eggs one at a time, beating well after each addition
Add whole milk alternately with flour, mixing well
Beat until smooth
Pour batter into prepared cake pan and bake for 35 minutes or until a toothpick comes out clean
Let cool in pan, then remove and repeat recipe
Makes two cakes
