Double Coconut Cake With Fluffy Coconut Frosting Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE References

29

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Submitted by Derf2440

"Special occasion cake, great birthday cake! Edited from Cooking Light."

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Ready In:
1hr 15mins

Ingredients:
18
Serves:

14

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ingredients

  • 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 large eggs
  • 1 (14 ounce) can light coconut milk
  • 1 tablespoon vanilla
  • 2⁄3 cup sweetened flaked coconut, divided

  • 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

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directions

  • Preheat oven to 350 degrees.
  • 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, one 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 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 10 minutes on wire racks, and remove from pans.
  • Cool completely on wire racks.
  • 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 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.
  • Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
  • Stir in extracts.

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Reviews

  1. EXCELLENT! This cake rises beautifully and retains both it's moisture and flavour (even 3 days later!!). The frosting (a boiled frosting like my Mama used to make & I never could!) is supurb!!! Easy to make (use a candy thermometer for a proper temp reading - it's essential! A heavy bottomed saucepan is your best choice here) and the flavour is magnificent!! My husband actually asked for a 2nd piece (he never asks for 2nds of anything!!!)As a variation, use maple flavouring and top a chocolate cake - WOW!!THANKS for this excellent recipe, one I'll be making again and again!!!

    sharflan

  2. The cake is super moist (I used full-fat coconut milk) and light. We used a coconut cream cheese frosting.

    Kobi Brock

  3. Really good cake, the icing amount was perfect to have it high and fluffy. I didn't have any cream of tartar on hand so I substituted it with 1tsp of lemon juice and it turned out great.

    See Also
    Easy Passionfruit Cake Recipe (Fresh Passionfruit)

    wildegirl

  4. I made this cake to take to my in-laws house for Christmas dinner. It was great! It was very easy to make and the icing was amazing. Based on other reviews, I made a half batch of icing but, for my preferences, I should've made the full amount - I had to really scrape the bowl to cover the cake in a minimally acceptable way. Also, my newly bought baking powder was a YEAR out of date (AGH!) so my cake didn't rise, but I actually got a lot of compliments on it's smooth, pound cake-like consistency. So score one for terribly stocked grocery shelves!

    *Lena*

  5. Excellent cake and surprisingly easy to make!! We made it just as stated and, like others, ended up with twice the amount of frosting needed. The recipe doesn't indicate to have the frosting 'set' but I think next time I will place it in the fridge for a bit before frosting the cake. The frosting was great but seemed too thin and needed to thicken a bit. Next time I think I'll split the batter into 4 pans and make more (but smaller) layers - - this would use up all the frosting too :). Oh - I didn't measure the coconut; we just played it by ear. We added coconut to the entire outside of the cake - top and sides and it was great.Thanks for sharing!!!!

    BeePeachy

see 23 more reviews

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Tweaks

  1. Added an ounce of rum to the batter and filled with a coconut cream filling with 1/2 ounce of rum, lovely

    Bonnie G #2

RECIPE SUBMITTED BY

Derf2440

248

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