Fresh Coconut Layer Cake with Fluffy White Frosting (Tony &Meghan)
A good one from William Sonoma Tips: 1. I didn't bother with the real coconut-I just used more canned coconut milk for syrup and shredded coconut for the topping. 2. Don't beat the frosting in a double broiler-this takes WAY too long. Just put it in a big pan on very low heat, and beat the entire time. This works just fine, just make sure to not let it burn. 3. This cake was amazing. I loved it.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
3 c. flour
2 t. baking powder
1 t. salt
1 c. butter
2 c. sugar
4 eggs
1 c. canned, unsweetened coconut milk
1 t. vanilla
Coconut Syrup:
1 fresh coconut
1/4 c. sugar
1 T. powdered sugar
Frosting:
2 egg whites
1 1/2 c. granulated sugar
2 t. corn syrup
1/4 t. cream of tartar
1 t. vanilla
1/2 t. pure coconut extract
Toasted Coconut:
1 c. shredded cococut
Ingredients
3 c. flour
2 t. baking powder
1 t. salt
1 c. butter
2 c. sugar
4 eggs
1 c. canned, unsweetened coconut milk
1 t. vanilla
Coconut Syrup:
1 fresh coconut
1/4 c. sugar
1 T. powdered sugar
Frosting:
2 egg whites
1 1/2 c. granulated sugar
2 t. corn syrup
1/4 t. cream of tartar
1 t. vanilla
1/2 t. pure coconut extract
Toasted Coconut:
1 c. shredded cococut
Directions
Cake- Mix wet ingredients, except for egg whites, add dry ingredients. Beat egg whites to stiff peaks, fold into cake batter. Bake at 350℉ (180℃) for about 30 min.
Syrup-Use coconut milk from coconut to make syrup. Add together ingredients and boil for a couple minutes. Frosting- combine egg whites, white sugar, cream of tartar and corn syrup in double broiler. Boil water in bottom of pan while beating the ingredients in top pan. Beat until shiny stiff peaks form. Remove from heat, add vanilla and coconut extract and then beat for 1 more minute to cool.
Toasted Coconut-spread coconut thinly on pan, toast under high heat until light brown.
To assemble cake, lay one layer of cake on plate, poke holes and pour half the syrup on top. Frost with frosting, and lay the other cake on top. Poke holes and pour last half of syrup on. Frost entire cake, and then sprinkle with toasted coconut.