Coconut Cake with Seven-Minute Frosting | Tasty Tuesday #Recipe

I love coconut…I mean LOVE. Macaroons, cake, cupcakes…anyway I can get it. 
coconut cake with seven-minute frosting

Ingredients: (for the cake)
  1. 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  2. 3 1/2 cups all-purpose flour, plus more for pans
  3. 4 teaspoons baking powder
  4. 1 teaspoon salt
  5. 2 cups packed sweetened shredded coconut
  6. 2 2/3 cups sugar
  7. 4 large whole eggs
  8. 4 large egg whites
  9. 3 teaspoons pure vanilla extract
  10. 1 1/2 cups unsweetened coconut milk
Method:
  • Preheat oven to 350 degrees F. Butter and flour two 9-inch round cake pans, tapping out excess flour; set aside. Into a large bowl, sift together flour, baking powder, and salt. Place 1 cup coconut into a food processor, and pulse until finely chopped; stir into flour mixture.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, egg whites, and vanilla; beat until fully incorporated. Add flour mixture in three batches, alternating with the coconut milk and starting with the flour; beat until combined after each addition.
  • Divide batter between prepared pans. bake until golden brown and cake tester inserted in centers comes out clean, about 35 minutes. Transfer pans to a wire rack to cool, about 30 minutes. Run a knife around edges to loosen cakes; invert onto rack. Let cool completely.
  • Using a serrated knife, trim tops of cake layers to make level, if desired. Transfer once layer to a serving platter; using an offset spatula, spread top with about 1 1/2 cups frosting. Place other cake layer on top; spread a thick layer of frosting over entire cake, swirling to create peaks as desired. Sprinkle with remaining cup coconut.
Ingredients: (for the frosting)
  1. 3/4 cup plus 1 tablespoon sugar
  2. 1 tablespoon light corn syrup
  3. 3 large egg whites
  4. 3/4 teaspoon pure vanilla extract
Method:
  • In a small, heavy saucepan over medium heat, combine 3/4 cup sugar, 1/2 cup water and corn syrup, stirring until sugar dissolves. raise heat to medium-high; bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook without stirring until a candy thermometer registers 235 F (soft-ball stage).
  • Meanwhile, in the bowl of an electric mixer, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining tablespoon sugar, and reduce speed to medium-low. Remove syrup from heat, and carefully pour it in a steady stream down the side of bowl.
  • Increase speed to medium-high, and beat until frosting is completely cool, about 7 minutes. Add vanilla, and beat until fully incorporated. Frosting should be shiny and smooth and hold stiff peaks. Use frosting immediately.

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About Candice

Candice is a mom of two girls under four with a baby boy on the way. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.

Comments

  1. Your cake looks delightful. I have linked in something really simple – but yummy.

  2. Yum! I adore coconut as well… like could eat it out of the bag. lol. looks delish!

  3. YUM!!! YUM!!! YUM!!! This looks amazing! Do you have a pin button?

  4. I loooooove coconut!!! I have a recipe I've been dying to try but hubs doesn't like coconut. That actually should be motivation, but it's not!

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