Coconut Cake with Fluffy Coconut Frosting
A most wonderful, moist and crumbly Coconut Cake recipe! Its tried and tested as you can see in the photos and if you follow the directions exactly, the recipe leads to fool proof rising of the cake sponge which retains its moisture. The fluffy Coconut frosting is very unique and light and you can be sure of gathering many complements from everyone who eats this cake!
Ingredients:
Sponge:
- 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 large eggs
- 1 (14 ounce) can light coconut milk
- 1 tablespoon vanilla extract
- ½ tablespoon coconut extract / essence
Fluffy Coconut Frosting
- 4 large eggs
- 1⁄2 teaspoon cream of tartar
- 1 dash salt
- 1 cup sugar
- 4 tablespoons hot water
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon coconut extract
- Bounty milk spread with coconut flakes
- 2⁄3 cup sweetened flaked coconut, divided
Directions:
- Preheat oven to 350 degrees (176.6’C).
- Coat 2 (9 inch) round cake pans with cooking spray and 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 (or Stand Mixer) and beat with a mixer at medium speed until well blended (for about 5 minutes).
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture.
- Stir in vanilla and coconut essence.
- Pour batter into prepared pans.
- Sharply tap the pans once on countertop to remove air bubbles.
- Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
- Cool in pans for 10 minutes and then remove from pans.
- Cool completely on wire racks.
- Place 1 cake layer on a plate, spread with Bounty milk spread and then 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 with 1/3 cup coconut over top of cake.
- Store cake loosely covered in refrigerator.
Fluffy coconut 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 degrees (114 Celsius).
- Pour hot sugar syrup in a thin stream over egg whites, beating at high speed.
- Stir in extracts.
~ Enjoy!
