Fluffy Coconut Cake with Quick Frosting
This Fluffy Coconut Cake with Quick Frosting. Is a heavenly delight. That whisks you away. To a tropical paradise. With every bite. Crafted with love. And the freshest of coconuts. This cake boasts layers of light, airy sponge. Soaked in coconut water. And embraced by a lusciously light frosting. That melts on the tongue. It's the kind of dessert. That brings a smile. To everyone's face. Turning any gathering. Into a celebration. Whether it’s a special occasion. Or just a sweet ending to a family dinner. This cake promises. A slice of joy. And a burst of coconut bliss.
1 Servings
Ingredients
- 1 coconut
Cake:
- Vegetable oil for cake pan
- 14 1/4 oz cake flour plus extra for pans (approximately 3 c)
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 c fresh coconut milk
- 1/2 c fresh coconut cream
- 8 oz unsalted butter room temperature
- 16 oz sugar approximately 2 1/4 c
- 1 tsp coconut extract
- 4 egg whites
- 1/3 c coconut water
7-Minute Frosting:
- 3 large egg whites
- 12 oz sugar approximately 1 3/4 c
- 1/3 c coconut water
- 1/2 tsp cream of tartar
- 1/4 tsp kosher salt
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- Grated coconut from 1 coconut approximately 8 to 10 oz
Instructions
For the Cake:
- Prepare Pans: Preheat your oven to 350 degrees F. Grease two 9-inch cake pans. Line with parchment. Grease again. And dust with flour.
- Mix Dry Ingredients: In a large bowl, combine cake flour, baking powder, and salt.
- Combine Liquids: In another bowl, mix together coconut milk and coconut cream.
- Cream Butter and Sugar: In a mixer, beat butter until fluffy. Then gradually add sugar and coconut extract. Mix until well combined and light.
- Combine Mixtures: Alternately add dry ingredients. And coconut liquid to the butter mixture. Starting and ending with dry ingredients. Mix just until combined.
- Fold in Egg Whites: Beat egg whites to stiff peaks. Gently fold into the batter until just combined.
- Bake: Divide batter between prepared pans. Level tops. Tap pans to remove air bubbles. Bake for 40 minutes. Or until a toothpick comes out clean.
- Cool: Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool completely.
For the Frosting:
- Setup Double Boiler: Boil water in a large pot. And reduce to a simmer. Place egg whites, sugar, coconut water, cream of tartar, and salt. In a heatproof bowl over the simmering water.
- Beat Frosting: Beat with an electric mixer on low. Then high, for about 6 minutes. Until fluffy and stiff peaks form.
- Add Flavors: Remove from heat. Stir in coconut and vanilla extracts. Let sit for 5 minutes before using.
- Assemble Cake: Cut each cake horizontally. To make four layers. Moisten cut sides with coconut water. Spread frosting. Sprinkle grated coconut between each layer. And over the top and sides of the assembled cake.
- Chill: Refrigerate the cake. For at least 30 minutes before serving.
Notes
To enjoy a gluten-free version of this Fluffy Coconut Cake. Simply substitute the cake flour. With a high-quality gluten-free flour blend. That includes xanthan gum. Make sure your blend is suitable for baking. Aiming for one that mimics. The properties of traditional wheat flour. Additionally, confirm that all other ingredients. Such as baking powder and extracts. Are labeled gluten-free. To avoid any cross-contamination. This small adjustment. Ensures everyone can delight. In this tropical treat. Without compromising on taste. Or texture.