COCONUT CAKE WITH COCONUT FROSTING

    This coconut cake has coconut in the cake and is frosted with coconut in the frosting.  There are nine egg whites in the cake and the frosting, so if you don’t want to use up that many eggs in one cake, you could use a white cake mix and then make your own frosting.  I think anything homemade is better than bought so I use the eggs.  We love this cake. CAKE: 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter or margarine or 1 stick or 8 tablespoons, softened 1 1/2 cups sugar 5 egg whites 1 cup milk (I use 2%) 1 teaspoon vanilla extract 1/4 teaspoon coconut extract 2/3 cup sweetened coconut Sift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside.  Cream together the butter and sugar.  Beat egg whites until soft peaks form and add to the butter and sugar.  Add flour mixture and milk continue mixing just until all ingredients are wet.  Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl.  Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans. FROSTING 4 egg whites 1/2 teaspoon cream of tartar Dash of salt 1/4 teaspoon coconut extract 1/2 teaspoon vanilla extract 1 cup sugar 1/4 cup hot water 1 1/2 to 2 cups sweetened coconut flakes Bring sugar and water to a boil on top of the stove. DO NOT STIR.  Cook until reaches 238 degrees on candy thermometer. While sugar is cooking combine egg whites, 1/2 teaspoon cream of tartar, dash salt, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract and mix with mixer until stiff peaks form. When sugar mixture reaches 238 degrees remove and start pouring into egg whites while mixing at high speed.  This just takes about a minute till at spreading consistency. Spread frosting on first layer of cake, sprinkle with sweetened coconut, add top layer and frost. Frosting should be thick between layers on top and sides.  Add sweetened coconut to the top and sides. (I set the cake on a large round tray when frosting the sides to catch the extra coconut. Just kind of get some in your hand and gently throw it at the sides, don’t mash it in. Some will fall on the tray. Repeat until the entire cake is covered with coconut.) TIP:  Now that you have made this cake, you have 9 egg yolks leftover.  Here are some tips on freezing or keeping the yolks: Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savory recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag. To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months. Leftover egg yolks can also be refrigerated for 3-4 days.         Print Recipe Coconut Cake with Coconut Frosting This Coconut Cake with Coconut Frosting is a classic. This cake is absolutely delicious!  Prep Time20 minsCook Time30 minsTotal Time50 mins Course: DessertCuisine: American, southernKeyword: Coconut Cake Servings: 1 cake Ingredients2 1/2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/2 cup butter or margarine or 1 stick or 8 tablespoons softened1 1/2 cups sugar5 egg whites1 cup milk I use 2%1 teaspoon vanilla extract1/4 teaspoon coconut extract2/3 cup sweetened coconutFROSTING4 egg whites1/2 teaspoon cream of tartarDash of salt1/4 teaspoon coconut extract1/2 teaspoon vanilla extract1 cup sugar1/4 cup hot water1 1/2 to 2 cups sweetened coconut flakes InstructionsSift together the flour, baking powder and salt. (I sift mine twice with a flour sifter. You could use a wire whisk but be sure to get out lumps in flour). Set aside.Cream together the butter and sugar. Beat egg whites until soft peaks form and add to the butter and sugar. Add flour mixture and milk continue mixing just until all ingredients are wet. Fold in vanilla and coconut extracts along with sweetened coconut with a spoon. Scrape sides of bowl. Spray two 9 inch round cake pans and divide batter between the two. (You could make this in a 9 x 13 pan, also) This will be a thick batter. Bake in preheated 350 degree oven 25 to 30 minutes checking centers for doneness. (It is important not to overcook this cake or it will be tough. Ovens vary so check at about 25 minutes to see if center is done.) Let cool for at least 10 minutes before removing from pans.Frosting InstructionsBring sugar and water to a boil on top of the stove. DO NOT STIR. Cook until reaches 238 degrees on candy thermometer. While sugar is cooking combine egg whites, 1/2 teaspoon cream of tartar, dash salt, 1/2 teaspoon vanilla extract and 1/4 teaspoon coconut extract and mix with mixer until stiff peaks form.When sugar mixture reaches 238 degrees remove and start pouring into egg whites while mixing at high speed. This just takes about a minute till at spreading consistency. Spread frosting on first layer of cake, sprinkle with sweetened coconut, add top layer and frost. Frosting should be thick between layers on top and sides. Add sweetened coconut to the top and sides. NotesI set the cake on a large round tray when frosting the sides to catch the extra coconut. Just kind of get some in your hand and gently throw it at the sides, don’t mash it in. Some will fall on the tray. Repeat until the entire cake is covered with coconut.   Don’t Forget to Pin!    Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!  © The Southern Lady Cooks photos and text – All rights reserved. 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