Fluffy Coconut Cake Recipe
This classic Coconut Cake recipe is the ultimate showstopper. With a tender crumb thanks to cake flour and a billowy, marshmallow-like meringue frosting, it’s like eating a sweet, tropical cloud. Perfect for Easter, birthdays, or any special occasion.
- Prep Time: 45
- Cook Time: 15
- Total Time: 60
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
4 large egg whites, room temperature
3/4 cup butter, softened
1-1/2 cups sugar, divided
1 teaspoon almond extract
1 teaspoon vanilla extract
2-3/4 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup whole milk
5 large egg whites (for frosting)
1-2/3 cups sugar (for frosting)
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (for frosting)
2-1/2 cups unsweetened coconut flakes
Colored sprinkles, optional
Instructions
1. Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°.
2. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk.
3. With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
4. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5. For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes.
6. Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.
Notes
Ensure your mixing bowl for the egg whites is completely grease-free.
Use cake flour for the most delicate crumb.
Store the cake in the refrigerator as the meringue frosting is delicate.
Find it online: https://sweetcraftrecipes.com/fluffy-coconut-cake-recipe/