Try this Coconut Cake recipe, or contribute your own.
- Carbohydrate 1468.44265769195 g
- Cholesterol 814.980000412937 mg
- Fat 424.608830155988 g
- Fiber 28.5961256620288 g
- Protein 166.281885001648 g
- Saturated Fat 238.8224173487 g
- Serving Size 1 1 recipe (2910g)
- Sodium 917.556000025321 mg
- Sugar 1439.84653202992 g
- Trans Fat 35.0905182609108 g
- Calories 10443 calories
Step-by-step
- Preheat the oven to 325 F.
- In a large bowl toss in the butter flavored shortening, unsalted butter, and granulated sugar.
- Cream the ingredients together, then add in the egg whites. Also add in the vanilla, and coconut extract.
- Once everything is well mixed, alternate adding in the cake flour and half & half.
- Once the cake batter is nice and smooth, pour it into a nonstick tube or bundt pan( if you don't have a nonstick cake pan, be sure to grease and flour it prior to adding in the cake batter.)
- Put the cake in the oven, and let bake for 1 hour and 20 minutes( or until done).
- Remove the cake from the oven, and let cool in the cake pan for 10 minutes.
- Remove the cake from the cake pan, and place on a cooling rack.
- Combine all of the icing ingredients in a medium sized bowl, and mix until it's nice and creamy.
- Once the cake is cool, place it on a cake stand and ice the cake.
- Sprinkle the shredded coconut on top of the cake.
- Serve and enjoy!
Swapping all-purpose flour for cake flour alters the protein matrix entirely, yielding a tender crumb that cannot be achieved with heavier high-protein wheats. Creaming solid fats like butter and shortening together mechanically forces microscopic air pockets into the mixture, which expand under thermal influence during the baking process to lift the heavy batter. Thoroughly incorporating the egg whites one at a time builds an emulsion that prevents the batter from breaking before it enters the 325 F oven.
The Emulsion and Baking Mechanics
Achieving a smooth, uniform batter requires alternating the addition of dry ingredients with half-and-half to hydrate the flour gradually without overdeveloping gluten strands. Baking a dense tube or bundt cake takes approximately 1 hour and 20 minutes, during which the heat must penetrate the thick center ring evenly without scorching the exterior sugars. Letting the baked cake rest inside the pan for precisely 10 minutes allows the structural proteins to set enough to release cleanly onto a wire cooling rack without tearing.
- If the cake cracks on top during baking, the oven temperature is likely running too hot; verify internal ambient heat with an independent thermometer.
- Should the icing appear too runny, incorporate additional confectioners' sugar one tablespoon at a time until the mixture holds a stiff, spreadable peak.
- To adapt this formulation for lower dairy intake, substitute standard half-and-half with an equal volume of canned full-fat coconut milk without altering the chemical leavening reactions.
