Zutaten für Alton Brown's Coconut Cake With 7 Minute Frosting
- 1 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut milk
- 1/2 cup unsweetened coconut cream
- 1 cup unsalted butter
- 3 1/4 cups sugar
- 1/2 teaspoon coconut extract
- 8 large egg whites
- 1/2 cup coconut water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 3 teaspoons vanilla extract
- 1 cup sweetened flaked coconut
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Zubereitung von Alton Brown's Coconut Cake With 7 Minute Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Prepare the 7-Minute Frosting:** Combine the sugar, water, and egg whites in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly for 7 minutes, until the mixture is thick and glossy. Remove from heat and beat in the butter, one tablespoon at a time, until smooth and creamy. Stir in the vanilla extract and coconut extract.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
242g
Fat
72g
Carbs
27g
