Double Coconut Cake With Fluffy Coconut Frosting

Double Coconut Cake With Fluffy Coconut Frosting

  • Prep Time: 30 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 14

    • About This Recipe

    “Special occasion cake, great birthday cake! Edited from Cooking Light.”

    Ingredients

  • cooking spray
  • 1tablespooncake flour
  • 2 1/4 cupssifted cake flour
  • 2 1/4 teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1 2/3 cupssugar
  • 1/3 cupbutter, softened
  • 2largeeggs
  • 1 (14ounce) cans light coconut milk
  • 1tablespoonvanilla
  • 2/3 cupsweetened flaked coconut, divided

    • Fluffy Coconut Frosting

  • 4largeeggs
  • 1/2 teaspooncream of tartar
  • 1dashsalt
  • 1cupsugar
  • 4tablespoonshot water
  • 1/2 teaspoonvanilla
  • 1/4 teaspooncoconut extract

    • Directions

  • Preheat oven to 350 degrees.
  • Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
  • Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
  • Stir in vanilla.
  • Pour batter into prepared pans.
  • Sharply tap the pans once on countertop to remove air bubbles.
  • Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
  • Cool in pans 10 minutes on wire racks, and remove from pans.
  • Cool completely on wire racks.
  • Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
  • Sprinkle with 1/3 cup coconut.
  • Top with remaining cake layer, spread remaining frosting over top and sides of cake.
  • Sprinkle with 1/3 cup coconut over top of cake.
  • Store cake loosely covered in refrigerator.
  • Fluffy coconut Frosting:.
  • Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
  • Combine sugar and water in a saucepan, bring to a boil.
  • Cook, without stirring, until candy thermometer registers 238 degrees.
  • Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
  • Stir in extracts.

    • Reviews

  • “EXCELLENT! This cake rises beautifully and retains both it’s moisture and flavour (even 3 days later!!). The frosting (a boiled frosting like my Mama used to make & I never could!) is supurb!!! Easy to make (use a candy thermometer for a proper temp reading – it’s essential! A heavy bottomed saucepan is your best choice here) and the flavour is magnificent!! My husband actually asked for a 2nd piece (he never asks for 2nds of anything!!!)As a variation, use maple flavouring and top a chocolate cake – WOW!!THANKS for this excellent recipe, one I’ll be making again and again!!!”

  • “Really good cake, the icing amount was perfect to have it high and fluffy. I didn’t have any cream of tartar on hand so I substituted it with 1tsp of lemon juice and it turned out great.”

  • “I made this cake to take to my in-laws house for Christmas dinner. It was great! It was very easy to make and the icing was amazing. Based on other reviews, I made a half batch of icing but, for my preferences, I should’ve made the full amount – I had to really scrape the bowl to cover the cake in a minimally acceptable way. Also, my newly bought baking powder was a YEAR out of date (AGH!) so my cake didn’t rise, but I actually got a lot of compliments on it’s smooth, pound cake-like consistency. So score one for terribly stocked grocery shelves!”

  • “Mine didn’t turn out well. 1. The cake didn’t bake for some reason. I thought I followed directions but it just didn’t cook in the middle. I’m more of a novice so maybe some “trick” I should have known was taken for granted here? I even baked it for an extra 5 minutes (the toothpick always came out with cake on it).I was afraid it would overbake so I finally removed it anyway. Grr.2. The frosting was nice and frothy until I added the sugar and water. It became runny. What did I do wrong? A tiny bit of egg yolk spilled into the whites – could that be it?Anyway, I see that it had a lot of potential but I had to throw it out. I’m new to baking and didn’t know cakes were so difficult from scratch. “

  • “This cake is incredible, dream-like and perfect!!! I made it for my mom for Mother’s Day and everybody loved it.The icing is wonderful!! Definately making this again soon….”

  • “I was going to rate this 4 stars thinking “It’s really good but maybe not the best I’ve ever had.” but then every single person I served this to as dessert said “This is delicious!”So I figure the recipe deserves 5 stars.I think the frosting really takes it from a 4 star recipe to a 5 star recipe.It is perfect for the cake. I made the cake 2 days in advance and stored it in the refrigerator.The frosting held up perfectly.I served the cake at room temperature. This is one of the few instances where I recommend using a clear vanilla extract, even if it is imitation vanilla.It helps keep the frosting pure white and the taste is not compromised.”

  • “The cake is super moist (I used full-fat coconut milk) and light. We used a coconut cream cheese frosting.”

  • “I loved the cake but not the frosting.It is light and fluffy and pretty healthy though so no complaints, just not what I was looking for.I could eat the cake on it own though it is so moist and tasty.”

  • “Oh MAMA!!! I am IN LOVE with this cake!Moist and light, this cake has a wonderful subtle coconut flavor with fluffy light frosting that just makes this cake PERFECT!!!This is definitely my new favorite cake and I dare not be left alone with it… :)”

  • “I give the cake 5 stars… but not the icing..i guess i really messed the icing up so now i have to use the one from the store…which sucks cause its full of trans fat 🙁 but the cake came out excellent great texture.”

  • “I made this recipe for a baby shower… mom-to-be LOVES coconut. I added a little coconut extract to the bake batter, and doubled the coconut extract for the icing. The cake has a denser lovely texture, with a light not at all overpowering flavor. And the icing… AMAZING!! Almost reminds you of creamy marshmellows. Wonderful recipe!”

  • “The best coconut cake I have ever had. Well, actually, I didn’t make a cake – I made cupcakes! Strangely enough it made 14 cupcakes, which turned out to be a good, large size (except I halved the frosting since I didn’t want too much) . I made them for my dad for Fathers Day and I’m definitely going to keep this recipe. Well worth the time and effort!!”

  • “Excellent cake and surprisingly easy to make!!We made it just as stated and, like others, ended up with twice the amount of frosting needed.The recipe doesn’t indicate to have the frosting ‘set’ but I think next time I will place it in the fridge for a bit before frosting the cake.The frosting was great but seemed too thin and needed to thicken a bit.Next time I think I’ll split the batter into 4 pans and make more (but smaller) layers – – this would use up all the frosting too :).Oh – I didn’t measure the coconut; we just played it by ear.We added coconut to the entire outside of the cake – top and sides and it was great.Thanks for sharing!!!!”

  • “This is not just the best coconut cake I’ve ever had, it’s the best cake I have ever made – period.I made it for my husband’s birthday and he’s not a big sweet eater, but he ate 3 slices!The cake itself, without the frosting would be fantastic, but with the the yummy, fluffy frosting, it’s just crazy.I ended up with much too much frosting, so next time I’ll probably only make half.YUM!!!”

  • “This definitely passed the pregnant woman’s “OMG YUM!!!” test!!! This is THE best coconut cake I have EVER had! Delicious! Thanks for sharing!”

  • “Made this for a birthday and everyone loved it.So moist and great flavor.Will make again for sure.”

  • “Very good.This was a first at coconut cake.I only made the cake part.It was moist and had good flavor.”

  • “This cake turned out beautiful, tasted wonderful, and was a huge hit for my dad’s 50th birthday party.The texture of the cake is amazing, it is moist without being sticky.It was firm enough to handle but tender enough that it almost melted in your mouth!My cake only took 20 minutes to bake and I ended up with way too much frosting.I thinknext time I’ll 1/2 the frosting recipe and it will still be plently.I didn’t sift my cake flour and I used super-fine bakers sugar for the cake and the frosting.I was suprised how easy it was to make this recipe.The frosting looked like it would be a challenge but was really pretty simple.”

  • “Being a chocoholic, I made this cake cuz my sweetie pie had a craving for coconut.This was sinfully delicious.I think I am now a convert.I found the directions incredibly simple.I did make a few changes though.I used eggs from chickens.When I set the oven temperature to 350, I then turned the other knob to the on position.Duh.2 The frosting was no chore at all for my stand mixer.It whipped up those egg WHITES in no time.This is better than any store bought or box cake ever!Got any more?Chocolate maybe?!Chocolate-Coconut?”

  • “I gave this 5 stars, after making 4 of these. I had to tweak the recipe a bit, and made it better. This is really good, but play with the flour, I didn’t sift mine the last time and I added 1/2t more of baking powder, it rose just fine. I think next time I’ll reduce the sugar just a little, because I used 1c. coconut milk and 3/4c. of Coco Lopez, mixed well. The Frosting is heavenly and a breeze to put together. Thanks a bunch Kiddo.”

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