Coconut Cake

Name: Coconut Cake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons almond extract; 2 teaspoons baking powder; 237 milliliters butter, softened; 473 milliliters flaked coconut; 1 teaspoons cream of tartar; 4 egg whites; 651 milliliters Gold all-purpose flour; 59 milliliters reduced-fat (lite) coconut milk (not cream of coconut); 6 larges marshmallows, cut into small pieces; 237 milliliters milk; 0 teaspoons salt; 1 teaspoon salt; 355 milliliters sugar; 473 milliliters sugar; 2 Tbsps sugar; 2 teaspoons vanilla; 118 milliliters water; 4 whole eggs

Coconut Cake might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains roughly 5g of protein, 17g of fat, and a total of 434 calories. If you have coconut, coconut milk, eggs, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Heat oven to 350F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.

Ingredients you will need

Baking Powder

Shortening

All Purpose Flour

Salt

Equipment you will use

Bowl

Oven

In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.

Ingredients you will need

Almond Extract

Egg

Vanilla

All Purpose Flour

Milk

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Equipment you will use

Toothpicks

Oven

In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy.

Ingredients you will need

Egg Whites

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Hand Mixer

Sauce Pan

Bowl

Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture.

Ingredients you will need

Cream Of Tartar

Egg Whites

Syrup

Salt

Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.

Ingredients you will need

Marshmallows

Frosting

Spread

In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves.

Ingredients you will need

Coconut Milk

Sugar

Equipment you will use

Microwave

Bowl

Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer.

Ingredients you will need

Coconut Milk

Frosting

Coconut