Fresh Coconut Cake

Name: Fresh Coconut Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 158 milliliters butter, softened; 1 Tbsp cake flour; 710 milliliters 12 ounces sifted cake flour (about; 473 milliliters shaved fresh coconut, toasted; 237 milliliters warm coconut water (from 1 small brown coconut); 0 teaspoons cream of tartar; 4 larges egg whites; 6 larges egg whites; 0 teaspoons salt; 0 teaspoons salt; 296 milliliters sugar; 414 milliliters sugar, divided; 2 Tbsps sugar; 1 teaspoon vanilla; 1 teaspoon vanilla extract; 59 milliliters water

Fresh Coconut Cake might be just the dessert you are searching for. One serving contains 355 calories, 5g of protein, and 11g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up salt, sugar, egg whites, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare the cake, preheat oven to 35

Equipment you will use

Oven

Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Wax Paper

Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters.

Ingredients you will need

Coconut Water

Egg Whites

Vanilla

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans.

Ingredients you will need

Egg Whites

Sugar

Bake at 350 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.

Equipment you will use

Wax Paper

Oven

To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy.

Ingredients you will need

Cream Of Tartar

Egg Whites

Frosting

Salt

Equipment you will use

Blender

Bowl

Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.

Ingredients you will need

Sugar

Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 25

Ingredients you will need

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.

Ingredients you will need

Simple Syrup

Egg Whites

Vanilla

Equipment you will use

Blender

Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top.

Ingredients you will need

Frosting

Spread

Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake loosely covered in refrigerator.

Ingredients you will need

Frosting

Coconut