Ingredients
Equipment
Method
Cake:
- Preheat oven to 350°F. Lightly grease the pans, and line the bottom of the pans with parchment paper.
- Sift and whisk together flour, baking powder and salt in large bowl. Set aside.
- Using a stand mixer, or hand held mixer, cream together butter and sugar until light and fluffy, about 3-4 minutes. Add egg whites and vanilla and beat just until well combined. Scrape the sides as needed.
- Stir milk and sour cream together in a bowl until combined. Lower the speed on the mixer, and alternate the dry ingredients and the milk mixture. Starting with the flour mixture and ending with flour.
- Pour into prepared pans and bake for 30-35 minutes. Place on cool racks for 20 minutes, long enough so they have cooled. Using a knife to loosen the edges and carefully remove from pans. Allow to cool completely before frosting.
Frosting:
- In a small sauce pan, over medium heat, whisk in milk, sifted flour and salt. Whisking will help to remove any lumps of flour. Cook until the mixture thickens and set aside to cool.
- Cream together butter, sugar and vanilla until fluffy. Then add the cooled milk mixture and beat for 10 minutes until the frosting is light, and fluffy.
- Assemble cake and decorate with unsweetened coconut. Add berries and rosemary just before serving. You can always decorate to your liking.
- Refrigerate and remove one-two hours before serving.