Fresh Coconut Cake

Name: Fresh Coconut Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 1 Tbsp baking powder; 591 milliliters sifted cake flour (not self-rising; sift before measuring); 591 milliliters grated fresh coconut; 2 teaspoons light corn syrup; 1 teaspoons cream of tartar; 3 larges egg whites; 237 milliliters milk (not nonfat); 1 teaspoons salt; 355 milliliters sugar; 1 stick unsalted butter, softened; 1 teaspoon vanilla; 79 milliliters water

Fresh Coconut Cake might be just the dessert you are searching for. This recipe makes 8 servings with 512 calories, 8g of protein, and 21g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up cream of tartar, milk, water, and From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Bring milk just to a boil in a small heavy saucepan.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.

Ingredients you will need

Coconut

Equipment you will use

Blender

Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes.

Ingredients you will need

Almond Extract

Baking Powder

Vanilla

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.

Ingredients you will need

Coconut

All Purpose Flour

Milk

Divide batter evenly between cake pans.

Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.

Equipment you will use

Oven

Knife

Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.)

Ingredients you will need

Cream Of Tartar

Corn Syrup

Sugar

Water

Equipment you will use

Hand Mixer

Whisk

Sauce Pan

Blender

Bowl

Remove frosting from heat.

Ingredients you will need

Frosting

Add vanilla and beat until cool and spreadable.

Ingredients you will need

Vanilla

Brush any loose crumbs from layers and put 1 layer upside down on a serving plate.

Spread with about 1 1/4 cups of frosting and sprinkle with ‚ cup coconut.

Ingredients you will need

Frosting

Coconut

Spread

Place other layer on top, right side up. Frost top and sides of cake (you may have some frosting left over) and sprinkle with remaining coconut.

Ingredients you will need

Frosting

Coconut

•If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.•Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.

Ingredients you will need

Dried Egg Whites

Egg Whites