Coconut Cake with Rich Coconut Icing

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If you've ever wanted to make fluffy white icing this is the recipe for you. It is fast, simple and fabulous. The presentation is beautiful with this coconut cake.

Serves 12

Ingredients:


Cake:

  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 4 large egg whites
  • 2 large eggs
  • ¼ additional cup of sugar for egg whites

    Frosting

  • 5 large egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 1 cup unsweetened coconut flakes, toasted

    Instructions:

    Preheat oven to 350 degrees
    Cake: Prepare 2 (8 inch) round metal cake pans with oil and dust with flour.

    Lightly spoon flour into measuring cups, level with a knife. Combine flours, baking powder, in a bowl and stir. Combine sugar, oil, butter and vanilla in a large bowl and beat with mixer until fluffy. Add coconut milk, beat until combined. Slowly add flour mixture and beat at low speed until well combined.

    Place 4 egg whites in a large, clean bowl. Beat with a mixer at high speed until medium peaks form using clean, dry beaters. Stir ¼ of egg white mixture into batter, gently fold in remaining egg white mixture. Divide batter evenly among prepared pans. Bake at 350 for 19 minutes or until cake tester inserted in center comes out clean. Cool for 10 minutes them remove from pans and cool completely on wire rack.

    Frosting:
    Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.

    Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.

    Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.

    To a assemble cake
    Place 1 cake layer on a serving plate, spread with 1/3 of the frosting. Top with the other cake layer and spread cake with remaining frosting, including the sides. Gently press coconut flakes into sides and top of cake.