Whip up a dreamy coconut cake that’s as delicious to eat as it is to look at, following this reimagined guide. We’ll divide the process into crafting the cake itself and then creating a luscious frosting to cloak it in sweetness and texture.
For the Cake:
Ingredients:
- 5 room-temperature egg whites
- 1/2 cup of milk (divided)
- 1 cup of soft unsalted butter
- 1 cup of granulated sugar
- 1 tsp of vanilla extract
- 1/2 tsp of almond extract
- 2 cups of cake flour
- 1 tbsp of baking powder
- 1/2 tsp of kosher salt
- 1 cup of sweetened shredded coconut
Preparation:
- Mix the egg whites with 1/4 cup of milk in a small bowl until just mixed, and set aside.
- In another bowl, whip the softened butter with sugar, vanilla, and almond extracts on a medium setting for 2 minutes, occasionally scraping the bowl.
- Gradually add in sifted together dry ingredients (flour, baking powder, salt) until the batter is uniform.
- Blend in the egg white mixture until thoroughly incorporated. Stir in the remaining 1/4 cup of milk and beat the batter for an additional 3-4 minutes, making sure to scrape the bowl’s sides.
- Fold in the shredded coconut gently.
- Prepare two 9-inch cake pans with baking spray, divide the batter evenly between them, and bake at 350°F for 26-28 minutes. Allow the cakes to cool entirely on a wire rack afterwards.
For the Frosting:
Ingredients:
- 1 cup of soft unsalted butter
- 8 ounces of cream cheese, softened
- 5 cups of powdered sugar
- 1/2 cup of cream
- 2 cups of sweetened shredded coconut
Preparation:
- With an electric mixer using the paddle attachment, beat together the butter and cream cheese for about 3 minutes.
- Gradually add the powdered sugar and cream, beating for another 4-5 minutes, ensuring to scrape the sides of the bowl occasionally.
- To assemble the cake, place one layer on your serving plate and cover the top generously with frosting. Add the second layer and cover the entire cake with the remaining frosting.
- To decorate with coconut, hold the cake over a baking sheet to catch any fall-offs, and gently press the shredded coconut against the sides and top of the cake, covering it as evenly as possible.
Dive into this exquisite coconut cake, a perfect blend of soft, moist layers filled and covered with a creamy, coconut-rich frosting for a truly decadent dessert experience. Enjoy your creation!
