This old-fashioned coconut cake is moist and tender, with a rich coconut flavor and a silky meringue frosting. This cake is perfect for any occasion, and it’s sure to please–even coconut haters like The One.
Ingredients:
For cake:
- 6 eggs
- 1 1/2 cups coconut milk (good quality, not “light”)
- 7 tablespoons sweetened shredded coconut (cooking type)
- 1 cup of sugar
- 1/8 tsp salt
- 1 cup butter (or coconut oil, melted)
- 2 cups all-purpose flour
- 4 tbsp.yeast
- For the Coconut Fluffy Frosting:
- 3 egg whites
- 1 cup of sugar
- 1/2 tsp. cream tartar
- Pinch of salt
- Optional: 2 tbsp. coconut extract (or 1 tablespoon coconut rum)
1/3 cup sweetened shredded coconut
Instructions:
- Preheat oven 350 F. Grease 2 9-inch cake pans.
- Stir the grated coconut into the coconut milk. Set aside to soak.
- Separate egg whites TO yolks. Place the egg whites in a small to medium sized mixing bowl. Place the yolks in a large mixing bowl.
- Beat the egg whites with an electric mixer until stiff (like whipped cream). Put aside.
- For the yolks, add sugar, salt and melted butter or coconut oil. Beat until smooth (1 minute).
- Stir the baking powder into the flour, then add this to the yolk mixture.
Also, add the coconut milk with the grated coconut. Beat 1-2 minutes or until well combined. - Fold beaten egg whites to batter, OR usng your electric mixer on low speed; beat only enough to combine (20 seconds). Pour the batter to the prepared pans and baking for 30-40 min. Cool before frosting.
- Enjoy!
