Ingredients for Double Coconut Cake With Fluffy Coconut Frosting
- Cooking spray, for greasing pans
- 4 1/2 cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt (for cake) + pinch salt (for frosting)
- 3 cups white sugar (2 cups for cake, 1 cup for frosting)
- 1 cup (2 sticks) softened butter
- 4 large eggs (for cake) and 4 large egg whites (for frosting)
- 1 cup light coconut milk
- 3 teaspoons vanilla extract (2 teaspoons for cake, 1 teaspoon for frosting)
- 2/3 cup sweetened flaked coconut, toasted
- 1/2 teaspoon cream of tartar
- 1/4 cup hot water
- 1/2 teaspoon coconut extract
- Flour, for dusting pans
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How to Make Double Coconut Cake With Fluffy Coconut Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together 4 1/2 cups flour, 4 teaspoons baking powder, and 1 teaspoon salt in a medium bowl.
- In a large bowl, cream together 2 cups sugar and 1 cup (2 sticks) softened butter until light and fluffy.
- Beat in eggs one at a time, then stir in 2 teaspoons vanilla extract.
- Gradually add the dry ingredients and milk to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared pans.
- Gently tap pans on the counter to remove air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- To make the frosting: In a clean, dry bowl, beat 4 egg whites with 1/2 teaspoon cream of tartar and a pinch of salt until stiff peaks form.
- In a small saucepan, combine 1 cup sugar and 1/4 cup water. Bring to a boil over medium heat, and cook until a candy thermometer registers 238°F (114°C).
- With the mixer running on high speed, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream.
- Beat until the mixture is completely cool and glossy.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract.
- Once cakes are completely cool, frost one layer with 1 cup of frosting, sprinkle with 1/3 cup toasted coconut, and top with the second cake layer.
- Frost the entire cake with the remaining frosting and sprinkle with the remaining 1/3 cup toasted coconut.
- Refrigerate loosely covered until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
160g
Fat
24g
Carbs
19g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Lunch Fruit American Canadian Oven Potluck Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Romantic Spring Winter Cakes Easter Nuts Dietary New Years Seasonal Pacific Northwest Valentines Day Coconut Kwanzaa Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
