HOW TO MAKE COCONUT CAKE WITH SEVEN-MINUTE FROSTING
Love coconut desserts? You really have to give the most delicious white cake recipe that starts from scratch a go if you want to produce the ideal Coconut Cake.
This coconut cake has layers of vanilla cake that are light and delicious, a filling made of creamy coconut, and a fluffy frosting that can be created in just seven minutes. A scattering of shredded coconut has been placed on the top. A delicious confection is suitable for any occasion.
In my opinion, celebrations are the appropriate occasions for layer cakes, and this Coconut Cake is sure to satisfy everyone. Everything about it is fantastic. From its layers of rich and delicious cake layers to its pristine white marshmallowy icing that is completely covered in shreds of dried coconut!!
This simple recipe for coconut cake is sure to become your go-to choice for layer cakes whenever you make it, no matter the season.
THE INGREDIENTS LIST:
Unsalted butter, I used 8 oz at room temp.
Granulated sugar; you’ll need 2 cups.
4 whole eggs – at room temp.
2¾ Cups.Of all-purpose flour – sifted.
2¼ Tsp.Of baking powder.
½ Tsp.Of salt.
210 milliliters.Of coconut milk.
1 Tsp.Of vanilla extract.
THE FILLING INGREDIENTS:
150 milliliters.Of milk.
½ Cup.Of granulated sugar.
2 Tbsp.Of all-purpose flour.
Sweetened shredded coconut; I used a 7-oz Pkg.
1 Tsp.Of vanilla extract.
THE FROSTING INGREDIENTS:
3 large egg whites.
1½ Tsp.Of vanilla extract.
½ Cup.Of cold water.
1½ Cups.Of granulated sugar.
For the garnish; I used Sweetened shredded coconut.
Follow the instructions for the letter!
Turn the oven on and set it to 350°F (175°C). Butter and lightly flour three 9-inch-by-2-inch-round cake pans, and then put waxed paper on the bottoms.
With an electric mixer on medium speed and a large bowl, beat the butter until it is smooth. Gradually add the sugar and beat for about 3 minutes, or until the mixture is fluffy. Add the eggs one at a time, making sure to mix well after each one.
Mix the flour, baking powder, and salt in a medium bowl. Then, add the flour mixture to the batter in four parts, alternating with the milk and vanilla extract and beating well after each addition. Put some of the batters in each cake pan.
•Step 4: Bake the cake for 20 to 30 minutes, or until a cake tester stuck in the middle comes out clean. Let the cakes cool for 10 minutes in the pans. Take them out of the pans and let them cool on a wire rack.
FOR THE COCONUT FILLING, FOLLOW THESE STEPS:
Whisk the milk, sugar, and flour together in a medium-sized saucepan until everything is well mixed. Cook and stir constantly over medium-high heat for about 5 minutes, or until the sauce gets thick and bubbly.
Take it off the heat and stir in the coconut and vanilla extract. Bring back to room temperature.
When the coconut cake has cooled, spread half of the filling between the first two layers, then the other half between the second and third layers.
NOW MAKE THE FROSTING, WHICH NEEDS TO BE USED RIGHT AWAY AFTER IT’S MIXED:
Set up a stand mixer with a whisk attachment and whisk together the egg whites and vanilla extract in a separate dish.
Next, mix the water, sugar, and cream of tartar in a medium saucepan over high heat.
When the mixture starts to bubble around the edges, stir it once to make sure the sugar is completely dissolved, then let it come to a rolling boil, which will take 2 to 3 minutes. Take it off the heat right away.
In the meantime, beat the egg whites and vanilla extract on medium-high speed for about a minute, or until they get foamy.