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Double-Coconut Cake Recipe

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This recipe for Double-Coconut Cake, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
RoseAnn Hudson
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoons salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14ounce) can of light coconut milk
1 tablespoon vanilla extract

Fluffy Coconut Frosting
4 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 tablespoon water
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/3 cup flaked sweetened coconut, divided

Directions:
Directions:
Preheat oven to 350 Coat 2 ( 9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
Combine 2 1/4 cups flour, baking powder and salt, stirring with a whisk. Place sugar and butter in a large bowl beat with a mixer at medium speed until well blended ( for about 5 minutes). Add eggs, 1 at a time, beating well after each addition.
Add flour mixture and milk alternately to sugar mixture beginning and ending with flour mixture. Stir in vanilla.
Pour batter in to prepared pans.
Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pans 10 minutes on wire racks and remove from pans. Cool completely.
Place 1 cake layer on a plate, spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake.
Store cake loosely covered in refrigerator.

Fluffy White Frosting
Place egg whites, cream of tartar, and salt in a large bowl. Beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan, bring to a boil. Cook without stirring, until candy thermometer registers 238. Pour hot sugar syrup in a thin stream over egg whites beating at high speed. Stir in extracts.
Yield about 4 cups

Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is not easy but worth it! The frosting is the hardest part, use a thermometer and be accurate. Has to be refrigerated... make it special with flowers, or jelly beans

 

 

 

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