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coconut cake

(3 ratings)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

Every Southern woman prides herself on her cake making skill. To become an honorary Southern woman I chose this cake to be qualified. My husband loves coconut and this is an elegant cake that might well grace a very special dinner table.

(3 ratings)

Ingredients For coconut cake

  • CAKE
  • 2 3/4 c
    cake flour, sifted
  • 4 tsp
    baking powder
  • 3/4 tsp
    kosher salt
  • 3/4 c
    butter
  • 1 1/2 c
    sugar
  • 4
    egg whites, room temperature
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    almond extract
  • 1 c
    milk or coconut milk
  • FROSTING
  • 2 c
    sugar
  • 1/8 tsp
    kosher salt
  • 1 tsp
    white vinegar
  • 3
    egg whites, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 1/2 lb
    fresh or frozen coconut
  • OPTIONAL FILLING
  • 1 c
    plus 2 tablespoons sugar
  • 1/4 c
    cornstarch
  • 1 c
    plus 2 tablespoons water
  • 2
    egg yolks, slightly beaten
  • 2 Tbsp
    butter
  • 3 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    lemon zest

How To Make coconut cake

  • 1
    Measure flour, baking powder and salt; sift together 3 times.
  • 2
    Cream butter; add 1 cup sugar, blending well.
  • 3
    Beat egg whites until fluffy; add remaining sugar gradually, beating until stiff peaks form.
  • 4
    Add extracts to milk; add milk alternately with flour mixture to creamed mixture. Beat well; fold egg white mixture into batter.
  • 5
    Pour batter into 3 greased round 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cakes on a wire rack.
  • 6
    FROSTING: Combine sugar, 1 cup water, salt and vinegar in a heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, to 242-degrees on a candy thermometer or until mixture forms thin thread when dropped from spoon.
  • 7
    Beat egg whites until stiff; add hot syrup, beating constantly. Continue beating until frosting holds it shape; add vanilla.
  • 8
    Spread frosting between layers of cake, top with coconut. Cover top and side of cake with frosting; spring with remaining coconut.
  • 9
    OPTIONAL FILLING: Combine sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly , until mixture thickens and boils; boil 1 minute. Slowly stir in a small amount of the hot mixture into the egg yolk; add to hot mixture in saucepan. Boil 1 minute longer., stirring constantly. Remove from heat and continue stirring until smooth. Stir in butter, lemon juice and lemon zest. Cool. Spread between layers of cake instead of frosting.
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