FOR THE CAKE
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon coconut extract and 2 tbsp coconut rum (optional)
2 Tablespoons vegetable oil
2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 sticks unsalted butter, softened at room temp(do not soften in the microwave)
*If it becomes too soft, just refrigerate for 5 minutes
Preheat oven to 350 degrees. Grease and flour two 8 inch pans.
This recipe uses the Reverse Creaming Method mentioned above. Watch video link there.
In a bowl, combine eggs, milk, coconut flavor, rum, and vegetable oil.
In the bowl of your mixer, combine flour, sugar, salt, and baking powder.
Whisk the dry ingredients for 30 seconds to combine.
With your mixer on low to medium speed, slowly add the pieces of butter, a few pieces at a time. Beat until the dry ingredients are moistened by the butter and look like crumbly coarse sand. Scrape the sides and bottom of the bowl to make sure there is no dry flour.
SLOWLY with the mixer on low speed add approximately 1/2 of the egg mixture to the dry ingredients increasing to medium speed for 1 1/2 minutes, the batter will be thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
Scope the batter into the pans evenly. You can also use a scale to be precise for even layers.
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pans 10 minutes then turn out.
FOR THE ERMINE FROSTING
5 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
1 cup unsalted butter, room temperature (do not microwave)
1 cup granulated sugar
In a small saucepan, whisk together flour, milk, and salt. Bring to a boil over medium heat, whisking constantly.
Continue cooking for 1-2 minutes, until mixture is very thick. If small lumps develop, whisk vigorously until smooth. Remove from heat and whisk in vanilla extract. Transfer to a small bowl.
Press a piece of plastic wrap directly onto the mixture’s surface to prevent a skin from forming. Set aside to cool completely in the fridge.
In the stand mixer mixer with the paddle attachment, cream butter and sugar for about 5 minutes on medium-high speed until light, and fluffy.
Gradually beat cooled flour mixture into the creamed butter and sugar a few tablespoons at a time. Icing will begin to lighten.
Gently scrape bowl and beat until mixture is fluffy and resembles whipped cream.
This will take about 3 - 5 minutes.
Use as desired.