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This coconut cake has coconut in the cake and is frosted with coconut in the frosting. There are nine egg whites in the cake and the frosting, so if you don’t want to use up that many eggs in one cake, you could use a white cake mix and then make your own frosting. I think anything homemade is better than bought so I use the eggs. We love this cake.CAKE: 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter or margarine or 1 stick or 8 tablespoons, softened 1 1/2 cups sugar 5 egg whites 1 cup milk (I use 2%) 1 teaspoon vanilla extract 1/4 teaspoon coconut extract 2/3 cup sweetened coconut Sift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside. Cream together the butter and sugar. Beat egg whites until soft peaks form and add to the butter and sugar. Add flour mixture and milk continue mixing just until all ingredients are wet. Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl. Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans. FROSTING 4 egg whites 1/2 teaspoon cream of tartar Dash of salt 1/4 teaspoon coconut extract 1/2 teaspoon vanilla extract 1 cup sugar 1/4 cup hot water 1 1/2 to 2 cups sweetened coconut flakes Bring sugar and water to a boil on top of the stove. DO NOT STIR. Cook until reaches 238 degrees on candy thermometer. While sugar is cooking combine egg whites, 1/2 teaspoon cream of tartar, dash salt, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract and mix with mixer until stiff peaks form. When sugar mixture reaches 238 degrees remove and start pouring into egg whites while mixing at high speed. This just takes about a minute till at spreading consistency. Spread frosting on first layer of cake, sprinkle with sweetened coconut, add top layer and frost. Frosting should be thick between layers on top and sides. Add sweetened coconut to the top and sides. (I set the cake on a large round tray when frosting the sides to catch the extra coconut. Just kind of get some in your hand and gently throw it at the sides, don’t mash it in. Some will fall on the tray. Repeat until the entire cake is covered with coconut.) Enjoy! TIP: Now that you have made this cake, you have 9 egg yolks leftover. Here are some tips on freezing or keeping the yolks: Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savoury recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag.To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months.Leftover egg yolks can also be refrigerated for 3-4 days. Don’t Forget to Pin! Love this cake? Find this and many others in my cookbook! Click picture to order. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 26,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder
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