Coconut Cake With Coconut Frosting
COCONUT CAKE WITH COCONUT FROSTING
~Sent in by: Johnny, LA
For The Cake:
2 tsp. butter, softened
3 c. plus 2 T. cake flour
1 1/2 c. sugar
1 T. baking powder
1 14 oz. can unsweetened coconut milk
8 egg whites
1/2 tsp. salt
For The Frosting:
1 1/4 c. light corn syrup
dash of salt
2 egg whites
1 tsp. vanilla
1 c. shredded unsweetend coconut
For The Cake:
Preheat oven to 350.
Grease 2 round 9" pans with the butter.
Dust each pan with 1 T. of the flour, tapping out excess. Set pans
Sift together the remaining 3 c. of cake flour, sugar, and baking
powder into a lg. bowl. Add coconut milk, stirring until the batter
is smooth. Set aside.
Put egg whites and salt into a mixing bowl. and beat with an electric
mixer on med-high speed until stiff peaks form, about 5 mins. Fold
whites into batter. Divide batter between prepared pans and bake
until toothpick inserted into center comes out clean, about 25 mins.
Set aside on rack to cool. Remove from pans.
For the Frosting:
Bring corn syrup and salt just to a boil in a small pan over med-high
Meanwhile, beat egg whites in a mixing bowl with an electirc mixer on
med. speed until soft peaks are formed, 2-3 mins. Increase speed to
high and gradually add corn syrup, while beating constantly, until
stiff glossy peaks form, 2-3 mins. Fold in the vanilla.
Put one of the cake layers on a cake plate. Spread one-third of the
frosting on top. then sprinkle with 1/4 c. of the coconut. Set the
remaining cake layer on top. Ice cake with the remaining frosting.
Sprinkle top and sides with remaining 3/4 c. of coconut.
Displayed on: Friday - 28 Aug 15 - 22:00:56