Divine Coconut Delight Cake
Indulge in the lusciousness of the Divine Coconut Delight Cake, a perfectly moist four-layered cake that combines rich flavors of coconut and vanilla, making it an ideal treat for any special occasion or festive gathering. This cake melts in your mouth and is complemented by a delightful frosting that brings together the sweetness of sugar and the exotic taste of coconut. Whether you’re celebrating an anniversary, holiday, or simply craving a delicious dessert, this sensational cake is sure to impress your family and friends.
N/A
Servings
258
Calories
11
Ingredients
Ingredients
Margarine
1 cup (Softened)
Sugar
2 cups (Divided for the cake and frosting)
Self-rising flour
3 cups (Sifted)
Eggs
4 (Large)
Vanilla extract
1 teaspoon (Pure)
Coconut milk
1/2 cup (Mildly sweetened)
Regular milk
1/2 cup (Whole or 2%)
Water
1 cup (For frosting)
Egg whites
4 (From large eggs)
Coconut extract
2 teaspoons (Optional for extra flavor)
Frozen coconut
2 (6 ounce) bags (Thawed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, beat the softened margarine until fluffy using a hand mixer.
3
Gradually add the sugar, mixing well after each addition.
4
Incorporate the eggs one at a time, ensuring each is well blended before adding the next.
5
Slowly add the self-rising flour alternately with the coconut milk and regular milk, starting and ending with the flour. Mix until just combined.
6
Stir in the vanilla extract until well blended.
7
Prepare your cake pans by spraying them with cooking spray and dusting lightly with flour. You’ll need four cake pans for layering (or two pans baked in shifts).
8
Pour the batter evenly into the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
9
Remove from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
10
Meanwhile, prepare the frosting: In a 3-quart saucepan, combine the sugar and water. Stir to dissolve.
11
Bring the mixture to a boil, then stop stirring and reduce the heat to medium. Cook until it reaches the soft ball stage, approximately 15-20 minutes, without stirring.
12
While waiting for the syrup, beat the egg whites in a mixing bowl until stiff peaks form.
13
Once the syrup has reached the correct temperature, carefully pour it into the egg whites in a thin stream while continuing to beat with a spoon. Mix for several minutes to cool the frosting slightly.
14
Gently fold in the frozen coconut and coconut extract until evenly incorporated.
15
Wait for the frosting to cool for about 10-15 minutes until it thickens slightly and is ready to use.
16
To frost the cake, place the first layer on your serving platter, then pour a generous amount of frosting on top. Repeat with the remaining layers, making sure to keep the frosting well mixed as it may separate.
17
Be mindful that the frosting is thin; you may need to catch and reapply any that falls off to fully coat the cake.
18
For the best results, allow the cake to sit for a short period after frosting to let the flavors meld together.
19
Enjoy your Divine Coconut Delight Cake, guaranteed to be a crowd-pleaser!
Nutrition Information
11g
Fat
36g
Carbs
2.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Divine Coconut Delight Cake?
It is a moist four-layered cake that combines the rich flavors of coconut and vanilla, ideal for special occasions.
How many layers does this cake recipe produce?
This recipe is designed to create a four-layered cake.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
How long does the cake need to bake?
The cake layers should bake for approximately 25 minutes.
What type of flour is used in this recipe?
The recipe calls for 3 cups of sifted self-rising flour.
How many eggs are needed for the cake batter?
The batter requires 4 large eggs.
Should the margarine be softened?
Yes, you should use 1 cup of softened margarine for the best texture.
What kind of coconut is used for the frosting?
The frosting uses two 6-ounce bags of thawed frozen coconut.
What types of milk are included in the ingredients?
The recipe uses both 1/2 cup of mildly sweetened coconut milk and 1/2 cup of regular milk.
How do I prepare the frosting syrup?
Combine sugar and water in a 3-quart saucepan and cook until it reaches the soft ball stage.
How do I check if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for about 10 minutes before moving them to a wire rack.
How many egg whites are used for the frosting?
The frosting requires 4 egg whites from large eggs.
To what consistency should the egg whites be beaten?
The egg whites should be beaten until stiff peaks form.
Is vanilla extract used in the cake?
Yes, one teaspoon of pure vanilla extract is stirred into the batter.
Can I add extra coconut flavor?
Yes, the recipe suggests adding 2 teaspoons of optional coconut extract to the frosting.
How should the cake pans be prepared?
The pans should be sprayed with cooking spray and lightly dusted with flour.
What should I do if the frosting seems thin?
You may need to catch and reapply any frosting that falls off to ensure the cake is fully coated.
How many calories are in a serving?
Each serving contains approximately 258 calories.
Is this cake suitable for holidays or anniversaries?
Absolutely, it is described as an ideal treat for festive gatherings and anniversaries.
What is the fat content per serving?
Each serving has about 11g of fat.
Should the frozen coconut be thawed before use?
Yes, the 6-ounce bags of frozen coconut should be thawed.
How much water is needed for the frosting?
The frosting recipe requires 1 cup of water.
Why should the cake sit after frosting?
Allowing it to sit helps the flavors meld together for the best results.
What is the carbohydrate count per serving?
Each serving contains 36g of carbohydrates.
How many ingredients are in this recipe?
There are 11 total ingredients listed for the cake and frosting.
What should I do if I don't have four cake pans?
You can bake the layers in shifts using fewer pans.
How much protein is in one serving?
There is approximately 2.75g of protein per serving.
How do I incorporate the syrup into the egg whites?
Carefully pour the hot syrup into the egg whites in a thin stream while continuing to beat.
Should the sugar be divided?
Yes, the 2 cups of sugar are divided between the cake batter and the frosting.