Coconut Cake With Fluffy Coconut Icing
A rich coconut cake featuring coconut milk and shredded coconut, crowned with a fluffy coconut icing.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350 F and grease two 9-inch cake pans.
-
Combine shredded coconut with coconut milk and let soak.
-
Separate egg whites and yolks; place whites in a small bowl and yolks in a large bowl.
-
Beat egg whites until stiff, then set aside.
-
Add sugar, salt, and melted butter or coconut oil to the yolks; beat until smooth (about 1 minute).
-
Stir baking powder into the flour, then add this to the yolk mixture, along with the coconut milk and soaked shredded coconut; beat for 1 to 2 minutes until well combined.
-
Gently fold the beaten egg whites into the batter.
-
Pour batter into prepared pans and bake for 30 to 40 minutes, or until an inserted fork comes out clean; cool completely before icing.
-
To toast coconut, place in a dry frying pan over medium-high heat, stirring continuously until lightly browned, then transfer to a bowl to cool.
-
Prepare a double-boiler: combine egg whites, sugar, cream of tartar, and salt in the top pot; add 1-inch of water to the lower pot and bring to a gentle boil, then reduce heat to low.
-
Set the top pot over the lower pot and beat the egg white mixture with an electric mixer, gradually increasing speed for 5 minutes and adding flavoring on high speed, until the icing is stiff and holds its shape; remove from heat.
-
Place the first cake layer on a serving plate, spread generously with icing, and sprinkle with toasted coconut.
-
Add the second layer, cover the top with icing, and then ice the sides of the cake.
-
Garnish the entire cake with remaining toasted coconut, gently pressing some onto the sides.