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 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3 1/2 cups all-purpose flour, plus more for pans
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups packed sweetened shredded coconut
- 2 2/3 cups sugar
- 4 large whole eggs
- 4 large egg whites
- 3 teaspoons pure vanilla extract
- 1 1/2 cups unsweetened coconut milk
- 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)
- 3/4 cup plus 1 tablespoon sugar
- 1 tablespoon light corn syrup
- 3 large egg whites
- 3/4 teaspoon pure vanilla extract
- 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.
Recipe from The Martha Stewart Living Christmas Cookbook