Coconut Cake

Name: Coconut Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 118 milliliters buttermilk; 473 milliliters cake flour; 355 milliliters shredded coconut; 1 teaspoon vanilla or coconut extract; 2 larges egg whites; 4 larges eggs, at room temperature, separated; 1 Tbsp fresh lemon juice; 1 teaspoon grated lemon zest; 0 teaspoons salt; 296 milliliters sugar; 473 milliliters sugar; 12 Tbsps (1 1/2 sticks) unsalted butter, at room temperature; 1 teaspoon vanilla extract

Coconut Cake might be just the dessert you are searching for. This recipe makes 10 servings with 543 calories, 7g of protein, and 20g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Mother's Day event. A mixture of baking powder, coconut extract, egg whites, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Make cake: Preheat oven to 350F. Butter 2 9-inch round cake pans.

Ingredients you will need

Butter

Equipment you will use

Oven

Cut 2 circles of parchment paper to fit pans and place in bottoms. Butter paper and sprinkle pans with flour. Turn and shake pans to coat surface evenly. Tap out excess flour.

Ingredients you will need

Butter

All Purpose Flour

Shake

Equipment you will use

Baking Paper

Using an electric mixer, beat butter until light and fluffy. Gradually add sugar, beating constantly until well incorporated.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add yolks, one at a time, beating well after each addition. Sift flour with baking powder and salt onto a sheet of parchment or waxed paper.

Ingredients you will need

Baking Powder

All Purpose Flour

Egg Yolk

Salt

Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk. Beat in vanilla and lemon zest.

Ingredients you will need

Buttermilk

Lemon Zest

Vanilla

Butter

In a separate clean, dry mixing bowl, beat egg whites with a pinch of salt until medium-firm peaks form, but don't allow whites to become dry. Fold about a third of whites into batter to lighten, then fold in remaining whites.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Mixing Bowl

Divide batter between pans and bake on middle rack of oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in pans on a wire rack for 10 minutes, then turn out onto racks to cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

Combine sugar, 1/2 cup water and lemon juice in a small saucepan. Bring to a boil over high heat, stirring only until sugar dissolves. Cook syrup until it reaches soft-ball stage, 234F on a candy thermometer. Cool slightly. In a clean, dry bowl, using an electric mixer, beat egg whites until frothy. With beaters running, slowly pour in warm syrup. Beat in vanilla, and continue beating until cool and thickened.

Ingredients you will need

Lemon Juice

Egg Whites

Vanilla

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Hand Mixer

Sauce Pan

Bowl

Assemble cake: Arrange one cake layer on a serving platter.

Spread top evenly with about 1/2 cup frosting. Set second cake layer on top.

Ingredients you will need

Frosting

Spread

Spread top and sides of cake with remaining frosting. Gently pat shredded coconut onto frosting around sides and sprinkle coconut generously over top.

Ingredients you will need

Shredded Coconut