coconut cake

I think menu planning for Easter has got to be my favorite.  It seems so simple to come up with such a wonderful menu.  Strawberry salad? Check.  Asparagus? Check. Coconut cake? Check.

When I thought about making coconut cake I recalled making this back in 2007.  That seems like awhile ago, because it was, so I thought I'd take a stab at making it again.  This cake is light and fluffy and has a very airy frosting to go with it.  Although there are meringue-like qualities to the frosting it didn't taste too sweet, unlike the meringue topping that occurred over Thanksgiving.

Next time I'd probably add more frosting between the layers but other than that, all was a success.  It was the perfect accompaniment to our ham dinner Saturday and lamb dinner Sunday.  It'd be lovely at a bridal or baby shower as well.  If you make it...enjoy!

{Recipe thanks to Cooking Light}

{Ingredients You'll Need for the Cake}
  • cooking spray
  • 1 tablespoon cake flour
  • 2 1/4 cups sifted cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 1 (14-ounce) can light coconut milk

  • 1 tablespoon vanilla extract
  • 2/3 cup sweetened coconut, divided     
  1. Preheat oven to 350°. Coat 2 (9-inch) round cake pans with cooking spray then dust with the tablespoon of flour.
  2. Combine 2 1/4 cups flour, baking powder, and salt. Beat the sugar and butter with a mixer at medium speed for about 5 minutes then add the eggs beating well after each addition. Add flour mixture and milk alternately to sugar mixture then stir in the vanilla.
  3. Pour batter into prepared pans. Sharply tap the pans to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes for 10 minutes in the pans and then turn out to cool completely on wire racks.
{Ingredients for the Coconut Frosting)
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • dash of salt
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  1. In a mixer whisk the egg whites, cream of tartar, and dash of salt until stiff peaks form.  Meanwhile in a saucepan combine your sugar and water and bring to a boil, without stirring, until the sugar has dissolved.  If you have a candy thermometer it should register 238. I don't have one but just waited for the syrup to form and the liquid to bubble all over.  Gently pour the syrup into the egg whites and continue mixing.  Once it is all poured in stir in the extracts.  
Top one layer of the cake with frosting and some coconut then add the second layer and frost the entire cake then sprinkle with more coconut.  Enjoy!

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