Double coconut cake

DHalaby73

Double-Coconut Cake


Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Yield: 14 servings


Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut, divided

Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

(Totals include Fluffy Coconut Frosting.)



CALORIES 298 (24% from fat); FAT 7.9g (sat 5g,mono 1.7g,poly 0.3g); IRON 1.6mg; CHOLESTEROL 42mg; CALCIUM 52mg; CARBOHYDRATE 53.8g; SODIUM 273mg; PROTEIN 3.4g; FIBER 0.4g



Frosting:


Yield: about 4 cups (serving size: about 1/4 cup)


4 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.



CALORIES 54 (0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 1mg; CARBOHYDRATE 12.7g; SODIUM 32mg; PROTEIN 0.9g; FIBER 0.0g

Ready4Changes

OOOOHHHHH Love me some coconut cake :0 MMMMMMMM

jamie1888

Oh, I LOVE me some coconut anything! :laugh:

I would not trust myself to bake this.. I'd eat the entire thing in a day for sure!! :bigsmile:

Dancerten

OMG, you're making me drool!!!

DHalaby73

LOL I know I love it too

KeriD

YUM coconut.....thanks!

❤B☩❤

BUMP, definitely!! Thanks so much (yet again) for sharing! :bigsmile:

candlegal

That sounds heavenly!!! I will definitely be making that soon! Thanks for sharing.

DHalaby73

your welcome enjoy

MamaBudda

Double-Coconut Cake


Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Yield: 14 servings


Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt - can Sea salt be used instead?
1 2/3 cups sugar - can Splenda be used instead?
1/3 cup butter, softened- can Promise spread be used instead?
2 large eggs - Can Eggbeaters be used instead?
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract

Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut, divided - can Unsweetened coconut be used?

Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

(Totals include Fluffy Coconut Frosting.)



CALORIES 298 (24% from fat); FAT 7.9g (sat 5g,mono 1.7g,poly 0.3g); IRON 1.6mg; CHOLESTEROL 42mg; CALCIUM 52mg; CARBOHYDRATE 53.8g; SODIUM 273mg; PROTEIN 3.4g; FIBER 0.4g



Frosting:


Yield: about 4 cups (serving size: about 1/4 cup)


4 large egg whites - can Eggbeaters be used
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar- Splenda
1/4 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.



CALORIES 54 (0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 1mg; CARBOHYDRATE 12.7g; SODIUM 32mg; PROTEIN 0.9g; FIBER 0.0g