|Nutritional Guidelines (per serving)|
|Servings: 1 large cake (14 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 21g||103%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This coconut cake is made with coconut milk and shredded coconut for the ultimate coconutty taste! In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here, we've replicated this idea using coconut milk and shredded coconut.
- For the Cake:
- 6 eggs
- 1 1/2 cups coconut milk (good-quality, not "light")
- 7 tbsp. sweetened shredded coconut (baking type)
- 1 cup sugar
- 1/8 tsp. salt
- 1 cup butter (or coconut oil, melted)
- 2 cups all-purpose flour
- 4 tsp. baking powder
- For the Fluffy Coconut Icing:
- 3 egg whites
- 1 cup sugar
- 1/2 tsp. cream of tartar
- Pinch salt
- Optional: 2 tsp. coconut extract (or 1 tbsp. coconut rum)
- 1/3 cup sweetened shredded coconut
Preheat oven to 350 F. Grease two 9-inch cake pans.
Stir the shredded coconut into the coconut milk. Set aside to let soak.
Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk with the shredded coconut. Beat 1 to 2 minutes, or until well combined.
Fold the beaten egg whites into the batter, OR use your electric mixer on the low-speed; beat just enough to combine (20 seconds). Pour batter into prepared pans and bake 30 to 40 minutes, or until an inserted fork comes out clean. Cool before icing.
To Make the Fluffy Coconut Icing:
Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
Add 1-inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed to 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides.