Coconut Cake With 7-Minute Frosting

Serves: 2

Eloise Gerhold

1 January 1970

Based on User reviews:

49

Spice

46

Sweetness

36

Sourness

37

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1

Coconut (see cook's note)

1.5 tsps

Baking Powder

1 tsp

Kosher Salt

1 cup

Coconut Milk (fresh)

1 cup

Coconut Cream (fresh)

230 g

Unsalted Butter (room temperature)

1 tsp

Coconut Extract

3 large

Egg White

1 tsp

Cream Of Tartar

1 tsp

Vanilla Extract

Directions:

1

Watch how to make this recipe

2

For the cake: Preheat the oven to 350 degrees F

3

Lightly oil 2 (9-inch) cake pans

4

Line the bottom of each pan with parchment paper

5

Oil the parchment paper and then flour the pan

6

Set aside

7

Place the flour, baking powder and salt into a large mixing bowl and whisk to combine

8

Combine the coconut milk and coconut cream in small bowl and set aside

9

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute

10

Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes

11

Once all of the sugar has been added, stop the mixer and scrape down the sides

12

Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes

13

Stir in the coconut extract

14

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture

15

Do not over mix

16

In a separate bowl, whisk the egg whites until they form stiff peaks

17

Fold the egg whites into the batter, just until combined

18

Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan

19

Place in the oven on the middle rack

20

Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F

21

Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack

22

Once the cakes have cooled completely cut across the equator of each to form 4 layers

23

Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers

24

If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush

25

Allow to sit while preparing the frosting

26

For the frosting: Bring 1 quart of water to a boil in a 4-quart saucepan over high heat

27

Decrease the heat to medium to maintain a steady simmer

28

In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl

29

Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed

30

Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes

31

Remove from the heat and beat in the coconut and vanilla extracts for 1 minute

32

Allow the frosting to sit for 5 minutes before using

33

Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer

34

Repeat until you reach the top layer

35

Frost the top and sides of the cake and sprinkle with the remaining coconut

36

Refrigerate for at least 30 minutes before serving