Coconut Cake

2
Marsha Gardner

By
@mrdick1950

Every Southern woman prides herself on her cake making skill. To become an honorary Southern woman I chose this cake to be qualified.

My husband loves coconut and this is an elegant cake that might well grace a very special dinner table.

Rating:

★★★★★ 3 votes

Comments:

Ingredients

  • CAKE

  • 2 3/4 c
    cake flour, sifted
  • 4 tsp
    baking powder
  • 3/4 tsp
    kosher salt
  • 3/4 c
    butter
  • 1 1/2 c
    sugar
  • 4
    egg whites, room temperature
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    almond extract
  • 1 c
    milk or coconut milk
  • FROSTING

  • 2 c
    sugar
  • 1/8 tsp
    kosher salt
  • 1 tsp
    white vinegar
  • 3
    egg whites, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 1/2 lb
    fresh or frozen coconut
  • OPTIONAL FILLING

  • 1 c
    plus 2 tablespoons sugar
  • 1/4 c
    cornstarch
  • 1 c
    plus 2 tablespoons water
  • 2
    egg yolks, slightly beaten
  • 2 Tbsp
    butter
  • 3 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    lemon zest

How to Make Coconut Cake

Step-by-Step

  1. Measure flour, baking powder and salt; sift together 3 times.
  2. Cream butter; add 1 cup sugar, blending well.
  3. Beat egg whites until fluffy; add remaining sugar gradually, beating until stiff peaks form.
  4. Add extracts to milk; add milk alternately with flour mixture to creamed mixture. Beat well; fold egg white mixture into batter.
  5. Pour batter into 3 greased round 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cakes on a wire rack.
  6. FROSTING:
    Combine sugar, 1 cup water, salt and vinegar in a heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, to 242-degrees on a candy thermometer or until mixture forms thin thread when dropped from spoon.
  7. Beat egg whites until stiff; add hot syrup, beating constantly. Continue beating until frosting holds it shape; add vanilla.
  8. Spread frosting between layers of cake, top with coconut. Cover top and side of cake with frosting; spring with remaining coconut.
  9. OPTIONAL FILLING:
    Combine sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly , until mixture thickens and boils; boil 1 minute. Slowly stir in a small amount of the hot mixture into the egg yolk; add to hot mixture in saucepan. Boil 1 minute longer., stirring constantly. Remove from heat and continue stirring until smooth. Stir in butter, lemon juice and lemon zest. Cool. Spread between layers of cake instead of frosting.

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes




Show 2 Comments & Reviews

22 Showstopping Bundt Cake Recipes

22 Showstopping Bundt Cake Recipes

Kitchen Crew @JustaPinch

A Bundt pan can transform a basic cake or pound cake recipe into a beautiful and festive dessert. The next time you want to impress your family with your baking...

31 Reasons Why There's Always Room For Dessert

31 Reasons Why There's Always Room for Dessert

Kitchen Crew @JustaPinch

We all know that we have a second stomach. The one that magically appears just when we think we can't eat another bite and then get a glimpse at dessert....