Coconut cake is a delightful dessert, especially popular during spring and summer celebrations. Its light and fluffy texture, combined with the rich flavor of coconut, makes it a favorite among many. Here’s a straightforward recipe to create a creamy and decadent coconut cake:
Ingredients:
For the Cake:
4 large egg whites
3/4 cup butter, softened
1 1/2 cups sugar, divided
1 teaspoon almond extract
1 teaspoon vanilla extract
2 3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
For the Frosting:
5 large egg whites
1 2/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 1/2 cups unsweetened coconut flakes
Instructions:
- Prepare the Cake Layers:
Place 4 egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350°F (175°C). Grease and line the bottoms of three 9-inch round baking pans with parchment paper; grease the parchment as well.
In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy, about 5-7 minutes. Beat in the almond and vanilla extracts.
In a separate bowl, whisk together the cake flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the whole milk, beginning and ending with the dry ingredients.
With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff, glossy peaks form. Gently fold the beaten egg whites into the batter.
Divide the batter evenly among the prepared pans. Bake for 13-17 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes before removing to wire racks; discard the parchment paper. Allow the cakes to cool completely.
- Prepare the Frosting:
In a large heatproof bowl, whisk together the 5 egg whites, sugar, water, and cream of tartar until well combined.
Place the bowl over simmering water in a large saucepan over medium heat. Whisking constantly, heat the mixture until a thermometer reads 160°F (71°C), about 2-3 minutes.
Remove from heat; add the vanilla extract. Beat on high speed until stiff, glossy peaks form, about 7 minutes.
- Assemble the Cake:
Place one cake layer on a serving plate; spread a portion of the frosting over the top. Repeat with the second and third layers, spreading frosting between each.
Use the remaining frosting to cover the top and sides of the cake.
Gently press the unsweetened coconut flakes onto the top and sides of the cake for decoration.
Tips:
For a less sweet cake, ensure you use unsweetened coconut flakes.
This cake pairs wonderfully with raspberry or lemon frosting if you’re looking to add a fruity twist.
Store the finished cake uncovered in the refrigerator to maintain its freshness.
Enjoy baking and indulging in this delightful coconut cake!
For More Daily Recipes Click Here: Www.geoconecta.com