2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg----(I didn't put this much nutmeg--maybe 1/4 teaspoon)
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups superfine sugar----(I used regular granulated sugar)
3 large eggs
2 1/2 teaspoons pure vanilla extract
3/4 cup thick, cultured sour cream
1 cup tightly packed sweetened flaked coconut
1. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes.
2. Add half of the sugar and beat for 1 minute; add the balance of the sugar and beat for 2 minutes longer.
3. Beat in the eggs, one at a time, mixing for 45 seconds after each addition.
4. Blend in the vanilla extract. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture. The batter will be smooth, moderately thick, and buttercream-like. On low speed blend in the coconut.
