Coconut Cake with Buttercream Frosting
Becky Luigart-Stayner
Search For Similar Recipes
Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.
Yield
16 servings (serving size: 1 slice)
Ingredients
- Cake:
- Cooking spray
- 1 tablespoon cake flour
- 2 1/2 cups cake flour (about 10 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 6 tablespoons butter, softened
- 1/4 cup egg substitute
- 2 large eggs
- 3/4 cup light coconut milk
- 1/4 teaspoon coconut extract
Frosting:- 1 cup sugar
- 1/4 cup water
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/4 cup butter, softened
- 1/4 teaspoon coconut extract (optional)
- 3 tablespoons toasted flaked sweetened coconut
Preparation
Preheat oven to 350°.
To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.
To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).
Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.
Nutritional Information
- Calories:
- 317 (25% from fat)
- Fat:
- 8.8g (sat 5.5g,mono 0.3g,poly 0.2g)
- Protein:
- 4.4g
- Carbohydrate:
- 55.6g
- Fiber:
- 0.4g
- Cholesterol:
- 45mg
- Iron:
- 1.9mg
- Sodium:
- 267mg
- Calcium:
- 10mg