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
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)
- 3/4 cup plus 1 tablespoon sugar
- 1 tablespoon light corn syrup
- 3 large egg whites
- 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.
Recipe from The Martha Stewart Living Christmas Cookbook
thenewmodernmomma
thenewmodernmomma
thenewmodernmomma
Your cake looks delightful. I have linked in something really simple – but yummy.
Yum! I adore coconut as well… like could eat it out of the bag. lol. looks delish!
YUM!!! YUM!!! YUM!!! This looks amazing! Do you have a pin button?
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!