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  • Coconut Layer Cake with Fluffy Coconut Icing

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    Coconut Layer Cake with Fluffy Coconut Icing
    Prep: 30 min Cook: 15 min Servings: 10
    by Julia Ann Souders
    62 recipes
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    A light and moist yellow coconut layer cake with a hint of apricot preserves under fluffy white boiled icing and toasted coconut. Suggestion: Replace milk with coconut milk. Adapted from The New Royal Cook Book, Royal Baking Powder Co., 1922. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

    Ingredients

    • CAKE
    • 2 cups flour
    • 1/8 teaspoon sea salt
    • 3 teaspoons baking powder
    • 1/4 cup unsalted butter
    • 1 cup sugar
    • 1/2 teaspoon coconut extract
    • 2 eggs
    • 1 cup milk
    • 1 jar apricot preserves
    • COCONUT FILLING AND ICING
    • 1 1/2 cups granulated sugar
    • 1/2 cup water
    • 2 egg whites at room temperature
    • 1/2 teaspoon coconut extract
    • 1/8 teaspoon cream of tartar
    • 1 cup sweet shredded coconut
    • 1/3 cup toasted coconut

    Directions

    1. Preheat oven 350 F.
    2. Grease and line 2 9-inch cake pans with parchment paper; grease parchment paper.
    3. Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
    4. In a large mixing bowl, cream butter and sugar until fluffy.
    5. Add the coconut extract and beaten eggs; beat just to blend.
    6. Add the dry ingredients alternating with the milk.
    7. Mix well after each addition and until smooth.
    8. Pour the batter into prepared cake pans.
    9. Bake 12 to 15 minutes.
    10. Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
    11. This is a small batter.
    12. Cool on a rack for 5 minutes before turning out of the pans
    13. -----------------------------------------------------------------------------------
    14. COCONUT FILLING AND ICING
    15. Put the sugar and water in heavy saucepan, cook until it is 238 F or soft ball stage.
    16. Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
    17. When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
    18. Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup. Add the vanilla; continue beating until icing as cooled, about 5 minutes.
    19. Spread the apricot preserves between the 2 layers before adding icing.
    20. Put icing between layers, top and side.
    21. While icing is soft, sprinkle with grated coconut and toasted coconut.

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