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Coconut Layer Cake with Meringue Frosting

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Recipe

This cake is light and airy with a creamy coconut buttercream filling and delicate meringue frosting. Sooo good!

 

Yield

12 servings

Prep

45 min

Cook

25 min

Ready

70 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cake
2 stick butter, unsalted
at room temperature
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2 cups sugar
reserve half for egg whites
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1 teaspoon coconut extract
*
2 large egg yolks
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3 cups cake flour
sifted
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4 teaspoons baking powder
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1 teaspoon salt
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1 cup coconut milk
unsweetened
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4 large egg whites
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Buttercream
4 each egg yolks
* Camera
2 stick butter, unsalted
at room temperature
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1 ¾ cups powdered sugar
sifted
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1 pinch salt
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6 tablespoons coconut milk
unsweetened
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1 x coconut, shredded (desiccated)
sweetened, optional
* Camera
Meringue frosting
1 cup sugar
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4 large egg whites
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½ teaspoon cream of tartar
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1 tablespoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
Cake:
226 g butter, unsalted
at room temperature
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473 ml sugar
reserve half for egg whites
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5 ml coconut extract
*
2 large egg yolks
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7.1E+2 ml cake flour
sifted
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2E+1 ml baking powder
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5 ml salt
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237 ml coconut milk
unsweetened
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4 large egg whites
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Buttercream:
4 each egg yolks
* Camera
226 g butter, unsalted
at room temperature
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414 ml powdered sugar
sifted
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1 pinch salt
* Camera
9E+1 ml coconut milk
unsweetened
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1 x coconut, shredded (desiccated)
sweetened, optional
* Camera
Meringue frosting:
237 ml sugar
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4 large egg whites
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2.5 ml cream of tartar
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15 ml vanilla extract
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Directions

Place rack in center of 350℉ (180℃) oven.

Butter two 9 inch cake pans.

Prepare cake:

Cream butter and one cup sugar on medium until light and fluffy, 3 minutes. Add coconut extract and egg yolks.

Sift cake flour baking powder and salt. Add one third of flour mixture to the butter mixture alternating with coconut milk

In another bowl beat egg whites until frothy, add one cup of sugar and beat until soft peaks form. Fold egg whites in thirds into butter mixture. Pour evenly into pans.

Bake 20 to 30 minutes, let cool in pans for 10 minutes then remove and let cool completely.

Once cool, slice each cake in half.

Prepare buttercream:

Beat egg yolks and butter on medium until pale.

Add confectioner sugar and salt.

Add coconut milk and beat until creamy, refrigerate.

Prepare meringue frosting:

Place sugar, egg whites, ¼ cup water and cream of tartar in bowl over simmering water. Beat on high speed until very firm, about 7 minutes.

Remove from heat and add vanilla and beat until frosting is cooled and holds stiff peaks.

The minute frosting is done assemble the cake.

Sprinkle sweetened coconut shavings (optional) between layers along with buttercream. With a spatula or cake knife cover the top and sides with meringue frosting.

Keep at room temp, best eaten that day.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 71947% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 243mg 10%
Total Carbohydrate 31g 31%
Dietary Fiber 1g 2%
Sugars g
Protein 13g
Vitamin A 20% Vitamin C 0%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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