This 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.
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 yokes leftover. Here are some tips on freezing or keeping the yokes:
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.
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Filed under: Coconut Cake with Coconut Frosting Tagged: | baking, brunch, cake, coconut, coconut cake, coconut frosting, cooking, dessert, egg whites, Entertaining, food, Holidays, homemade, recipes, southern lady
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I can not wait to try this – it looks absolutely sinful! K
E mail the recipe for coconut icing please? susanmier@hotmail.com
Susan, Just click on e-mail at the bottom of the recipe and you can e-mail it to yourself.
This is pretty much like my mother made coconut cake except she usually put apricot jam or lemon curd between the layers.
Wow, good old fashioned coconut cake! Looks absolutely delicious!
This looks amazing. My mother used to make a homemade coconut cake and break the coconut with a hammer back in the 60′s I have her recipe I will have to see if this is like hers but this looks amazing.
This is a very beautiful coconut cake!