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coconut cake recipeI am not going to lie to you.  This cake took some effort.  But every second of effort was worth it.  This cake was divine.  The cake part was so amazing, that it will now be my go-to white cake recipe.  The crumb is perfect and even though it has coconut water in it, I could not taste it is was so subtle.  The frosting is fluffy and sweet.  The coconut gives this cake crunch, not to mention that is gorgeous to look at.  This cake could easily be made simpler by buying the coconut water and unsweetened shredded coconut from the store, but if you are so inclined, it is well worth doing yourself.  This cake is, wait for it…. LIGHT!  A slice has 332 calories and 10.8 grams of fat.  I know this because it is the cover recipe of this month’s Cooking Light magazine.  How beautiful would this cake be at a Mother’s Day brunch or any spring time function?
coconut cake recipeFor the cake:

Cooking spray (I use the kind with flour in it and it works like a dream)
12 ounces cake flour sifted (about 3 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar, divided
2/3 cups softened butter
1 cup warm coconut milk (from 1 small coconut or Goya brand coconut water)
1 teaspoon vanilla
6 large egg whites

fluffy white frosting recipeFor the frosting:

4 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 Tablespoons sugar
1 1/4 cups sugar
1/4 cup water
1 teaspoon vanilla
2 cups fresh shaved coconut, toasted

Directions on how to open a coconut

coconut cake recipePreheat your oven to 350 degrees.  Lightly coat (3) 9-inch round cake pans with cooking spray.  Beat egg whites on high speed until foamy.  Add 2 Tablespoons sugar, one Tablespoon at a time, beating until stiff peaks form.  Be careful to not overbeat.  Set aside.

coconut cake recipeCombine 12 ounces cake flour, baking powder, and salt, whisk well.  Place 1 1/2 cups plus 2 Tablespoons sugar and butter in a large bowl beat with a mixer on medium speed for 3 minutes or until light and creamy.

coconut cake recipeAdd flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture.

coconut cake recipescoconut cake recipeAdd in vanilla.

coconut cake recipeNow you have a lot of dirty bowls in your kitchen and if you are like me, a mess.  But I promise, it is worth it.

coconut cake recipeCarefully, fold your egg whites into the cake batter.

coconut cake recipePour the batter into prepared pans.  Bake for 18 minutes or until a toothpick comes out clean.  Cool in pans for 10 minutes.  Remove cakes from pans and cool completely on a rack.  I should mention that I do not have (3) 9-inch cake pans.  I even went to the cake supply store down the street to buy one.  They did not have any either.  So I baked two, put the batter in the fridge and then washed the pan and baked the last one by itself.  It worked out just fine.

white cake recipesMeanwhile, start your frosting.  This is my hands down favorite kind of frosting.  Combine the eggs whites, cream of tartar and salt and beat until foamy.  Add 2 Tablespoons sugar, 1 Tablespoon at a time beating until stiff peaks form.  Just like we did for the cake.

seven minute frosting recipeNote:  Use a saucepan with a handle.  I don’t know what I was thinking.  Makes the next step much easier.  Put 1 1/4 cups sugar and 1/4 cup water in a handled saucepan.  Bring to a boil.  Cook without stirring until a candy thermometer reaches 250 degrees.

fluffy white frosting recipesWith the mixer on low pour the extremely hot sugar syrup in a thin stream into the egg whites.

coconut cake recipeGradually increase the speed to high and beat about 8 minutes.  It is done when the bowl is cool to the touch.  Stir in the vanilla.

coconut cake recipesFrost your cake.

fresh coconut cakeGently press coconut on the top and sides of cake. And finally, you are ready to eat.

coconut cake recipes

This cake is so beautiful and truly light and just all around good.  Make it and share with someone.  But not the toddler that has been sitting on your lap as you type this making it officially the longest you have ever tried to do anything in your entire life.

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35 Responses to Coconut Cake

  1. […] original here: Coconut Cake By admin | category: egg cake | tags: high-speed, oven, preheat, stiff-peaks, tablespoon, […]

  2. misty says:

    Yummy! This looks so delish!

  3. Hannah says:

    Beautiful photos!

  4. Melissa says:

    That cake looks awesome. I think I might try to make it for my wedding anniversary. I was hoping you would tell me what kind of kitchen scale you have. I am in the market for one and yours looks about right. Thanks!

    • bakedbree says:

      I wish that I could tell you. There is no brand or label on it. I searched on Amazon but cannot find it. I have had it for so long that I do not remember where I bought it. If I find it, I will be sure to let you know.

  5. Tracey says:

    Your cake is absolutely gorgeous! I made this cake for Easter after seeing it in Cooking Light and have to say, it was definitely worth the effort! Everyone who tried it proclaimed they had never tasted a coconut cake so tasty.

  6. MD says:

    First time to ur blog.Really a mouth watering recipe.Thx for sharing.

  7. Mo says:

    The cake is SO gorgeous. Good job! It’s times like these that I wish I or anyone in my family actually liked coconut, because then I’d have an excuse to make it. =)

  8. Memoria says:

    Oh, Bree. Bree. Bree. How do I love thee! LOL!! You make everything look great. I’m not crazy about coconut, but I’m craving the stuff after looking at your photos. What lovely photos!

    P.S. Where did you get that lovely scale?!

    • bakedbree says:

      Thanks! I have searched high and low for the scale, it has no information on it at all. I looked all over Amazon but can’t find the exact model. I’ll keep looking for you.

  9. barb says:

    OMG that cake looks over the top delicious! Coconut is my favorite & toasting
    it just makes it divine as you said.

  10. Linda says:

    How I LOVE coconut. I’m not a big cake person, but I might have to try this. I have a question, though: is it coconut milk or coconut water (line seven of cake ingredients)?
    Thanks, Bree.

    • bakedbree says:

      It is coconut water. I used a fresh coconut, but you can buy Goya brand at the grocery store. It is usually in the International aisle.

  11. grace says:

    although i love everything about this cake, my favorite part may be those awesomely massive shreds of toasted coconut on top. lovely touch. :)

  12. […] from a recipe at bakedbree  Link to this page  Link to this page Copy the code below to your web site. […]

  13. […] from Baked Bree, who got it from Cooking […]

  14. […] recipe adapted from Baked Bree, Pineapple filling adapted from Food & […]

  15. Tamara says:

    yum this is a must try! Love your blog!

  16. geet says:

    Hi Bree,

    Your cake looks so delicious, Love all your photo’s. You truly seem to love what you do. Gonna try this cake for my birthday. Please check my website if you have the time.. Thanks..

  17. Sharmin says:

    i was a little confused, do you use coconut water and warm it, or coconut milk and warm it?

  18. Kaya says:

    Can I use regular flour? I really want to make this but don’t have/can’t find cake flour!!! Thanks! Looks AMAZING :D

  19. […] and we poured over cookbooks trying to come up with something to make. We kicked around lemon, coconut, raspberry, cookies and cream, and caramel. I have already done so many desserts with those […]

  20. […] to do with all this delicious fresh coconut? The answer was actually rather easy since I had seen this little beauty not too long ago and couldn’t wait to give it a try. As always, Baked Bree‘s recipe was […]

  21. Sheryl says:

    I have made cake about 3times now! I’m making it for a friend’s anniversary, Friday. Her husband has declared it to be the Best Cake he has had in 73 years! Thanks for posting this recipe. It is one thing I make with absolute confidence in the recipe and your great instructions. Sheryl

  22. […] 22. Coconut cake – A light but delicious dessert made with cream of tartar frosting over a moist base. […]

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