Favorite Coconut Cake
When I need an impressive dessert for a special occasion, this is the recipe I depend on. My guests are glad I do!
When I need an impressive dessert for a special occasion, this is the recipe I depend on. My guests are glad I do!
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- frosting:
- 3/4 cup butter softened
- 1/2 teaspoon cream of tartar
- 1 tablespoon water
- 1 cup whole milk
- 4 large egg whites
- 1 teaspoon almond extract
- 1-2/3 cups sugar
- 5 large egg whites
- 1-1/2 cups sugar divided
- 2-3/4 cups cake flour
- 2-1/2 cups unsweetened coconut flakes
- colored sprinkles optional
- Carbohydrate 1.32264614385735 g
- Cholesterol 23.8846354441599 mg
- Fat 8.90436136479921 g
- Fiber 0.000876875000726432 g
- Protein 2.85174541541084 g
- Saturated Fat 5.61342052757092 g
- Serving Size 1 1 servings. (53g)
- Sodium 114.425706284602 mg
- Sugar 1.32176926885662 g
- Trans Fat 0.652411938251197 g
- Calories 97 calories
Step-by-step
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
- Preheat oven to 350 degrees.
- Cream butter and 1 cup sugar until light and fluffy; beat in extracts.
- In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk.
- With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
- Transfer to prepared pans.
- Bake until a toothpick inserted in center comes out clean, 13-17 minutes.
- Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For frosting, in a large heatproof bowl, whisk egg whites, sugar, water and cream of tartar until blended.
- Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160 degrees, 2-3 minutes.
- Remove from heat; add vanilla.
- Beat on high speed until stiff glossy peaks form, about 7 minutes.
- Spread between layers and over top and sides of cake.
- Cover with coconut.
- If desired, decorate with sprinkles.
- Store, uncovered, in refrigerator.
My Go-To Coconut Cake: A Celebration in Every Slice
As a busy professional woman, juggling work deadlines, social engagements, and the occasional weekend getaway, time is my most precious commodity. That's why, when it comes to baking, I need recipes that are both impressive and efficient. This coconut cake recipe fits the bill perfectly. It's the kind of dessert that elevates any gathering, whether it's a small dinner party or a larger celebration. The moist, tender layers, combined with the luscious, fluffy frosting and the delightful crunch of toasted coconut, create a flavor profile that's both sophisticated and comforting. It’s a recipe I’ve perfected over time, ensuring every bite is a moment of pure indulgence. I particularly love how adaptable this recipe is; I sometimes switch up the sprinkles depending on the occasion, creating a personalized touch that always delights my guests. And let's be honest, the compliments I receive on this cake are always a welcome boost after a long week!
The secret to this cake's incredible texture lies in the careful balance of ingredients and the precise baking process. The egg whites are beaten to stiff peaks, creating airiness that makes the cake wonderfully light and fluffy. The addition of almond and vanilla extracts adds a subtle depth of flavor that complements the sweetness of the coconut beautifully. The frosting itself is a masterpiece – a meringue-based concoction that's light as a cloud and incredibly smooth. It’s a little extra work, but the results are truly worth the effort. I've found that using high-quality ingredients always makes a difference. The rich butter in the cake and the fresh coconut on top really elevate the flavor profile.
Beyond the delicious taste, this cake is also wonderfully versatile. It’s perfect for any occasion – from birthdays and anniversaries to holidays and impromptu gatherings. I've even taken it on a few camping trips, surprisingly, where it was a hit around the campfire! The cake also travels well, meaning it’s a great choice for potlucks or parties away from home. I find it always tastes best when served slightly chilled, letting the flavors meld together perfectly. The delicate balance of sweetness, subtle nuttiness, and the satisfying texture makes it a dessert I frequently make, both for myself and to share with others. It's more than just a recipe; it's a celebration of flavor and a testament to the joy of creating something delicious from simple ingredients.
Ingredients (Note: This section provides a reminder of the ingredients, but the detailed instructions are omitted for brevity. Refer to the original recipe for the complete baking instructions.)
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 3/4 cup butter softened
- 1/2 teaspoon cream of tartar
- 1 tablespoon water
- 1 cup whole milk
- 4 large egg whites
- 1 teaspoon almond extract
- 1-2/3 cups sugar
- 5 large egg whites
- 1-1/2 cups sugar divided
- 2-3/4 cups cake flour
- 2-1/2 cups unsweetened coconut flakes
- colored sprinkles (optional)
