Alton Brown S Coconut Cake With 7 Minute Frosting Recipe

Ingredients for Alton Brown S Coconut Cake With 7 Minute Frosting

• Cake Flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 (13.5 ounce) can full-fat coconut milk
• Coconut Cream
• Unsalted Butter
• Sugar
• Coconut Extract
• Egg Whites
• Coconut Water
• Cream Of Tartar
• Kosher Salt
• 1 teaspoon vanilla extract
• Sweetened Flaked Coconut

How to Make Alton Brown S Coconut Cake With 7 Minute Frosting

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugars until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. 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.
6. Gently fold in the shredded coconut.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. **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.
11. 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.