Smith Island Layer Cake Recipe
Recipe courtesy of Mrs. Kitching’s Smith Island Cookbook, by Frances Kitching and Susan Stiles Dowell
Choose from traditional chocolate icing or a festive, cooked coconut topping for a brighter treat.
Serves: 12
Total time: Varies, but it's worth it...
INGREDIENTS FOR LAYER CAKE:
- 2 cups sugar
- 2 sticks unsalted butter, chunked
- 5 eggs
- 3 cups unbleached flour
- 1/4 tsp. salt
- 1 heaping tsp. baking powder
- 1 cup evaporated milk
- 2 tsp. vanilla extract
- 1/2 cup water
DIRECTIONS FOR CAKE:
Preheat oven to 350°
with rack in middle setting.
Step 1: A traditional Smith Island Cake has 8 to 12 layers. Most ovens can fit three 9-inch cake pans, so for a nine-layer cake, bake three layers at a time. Lightly butter three pans, and re-butter after each set.
Step 2: Cream together sugar and butter, add eggs, and beat until smooth with mixer. In a separate bowl, combine flour, salt and baking powder, then add to egg mixture one cup at a time, mixing as you go.
Step 3: While beating with mixer, slowly add the evaporated milk, vanilla and water. Mix until the batter has a smooth, even texture.
Step 4: Put about 2/3 of a cup of the batter into each of the three greased pans, spreading evenly across the entire pan. Bake each in the preheated oven for 8 minutes.
If you are reusing the pans (We're guessing you don't have nine cake pans!), let the layers cool in the pans, then gently remove the layers and set aside while you prepare the next batch.
Running a spatula or butter knife around the inside edge can help free the cake. Stack the layers with a generous layer of icing between each cake.
INGREDIENTS FOR CHOCOLATE ICING:
- 2 cups sugar
- 1 cup evaporated milk
- 5 ounces unsweetened chocolate
- 1 stick unsalted butter
- 1 tsp. vanilla extract
DIRECTIONS FOR CHOCOLATE ICING:
Step 1: While the first cake layers are baking, begin making the icing. In a medium sauce pan, stir evaporated milk and sugar together over low heat until warm. Add chocolate and simmer until melted.
Step 2: Add butter and bring to a boil over medium heat. Boil for 12-15 minutes stirring as needed, adding vanilla at the end. Icing will be thin, but thicken as it cools.
Step 3: Try not to eat it all before it gets on the cake. Be prepared for a kitchen kerfuffle over who gets to lick the bowl clean.
INGREDIENTS FOR COOKED COCONUT ICING:
- 2 1/2 cups sugar
- 2 sticks unsalted butter
- 2 cans (12 oz.) evaporated milk
- 1 pound flaked coconut
- 1 tbsp. vanilla extract
DIRECTIONS FOR COOKED COCONUT ICING:
Step 1: This unexpected treat is surprisingly simple. Combine evaporated milk, butter and sugar in a medium sauce pan and, being careful not to bring to a boil, cook over medium heat until it begins to thicken, about 10 to 12 minutes.
Step 2: Remove from heat, add coconut and vanilla, and stir until the icing stiffens.