8 EGG VERSION:
I made this for my 22 YO son's birthday party. I had memorized it, earlier, and was thinking it called for 8 eggs, just in the cake! (I later realized that it was 8 total, with the frosting.) The 8 eggs were actually a happy mistake! The batter was extremely fluffy. The extra eggs added body to the cake and made it a little less sweet and more like a European cake. I had some batter leftover, which I used for a few cupcakes, frosted with vanilla frosting, for family members who don't like coconut and nuts. I cut down the butter in the coconut-pecan frosting to 1/2 cup and didn't notice the difference. I also made some light chocolate whipped cream to go with it.
LIGHT CHOCOLATE WHIPPED CREAM
Melt a half-teaspoonful of plain gelatin in 2 tablespoons of very warm milk, quickly cooled to room temperature and added to a pint of heavy cream. Whip stiffly, add 1/2 C powdered sugar, small pinch salt, 2-3 teaspoons of cocoa powder, 1/2 t. vanilla.
I was going to frost the sides of the cake with the cream, but decided to just put a dollop on the plate and it was wonderful! I always use gelatin in whipped cream. It keeps it from separating, so you can make it ahead, or keep leftovers for several days without losing quality.
My family inhaled this cake! Even my daughter-in-law who doesn't like chocolate liked it!
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8 EGG VERSION:
I made this for my 22 YO son's birthday party. I had memorized it, earlier,...