Luscious Double Coconut Delight Cake with Whipped Coconut Frosting
Indulge your taste buds with this Luscious Double Coconut Delight Cake, a tropical masterpiece that embodies the essence of coconut in every bite. This cake features two moist, fluffy layers infused with light coconut milk and adorned with a heavenly fluffy coconut frosting. Perfectly balanced with the subtle sweetness of coconut flakes, this dessert is ideal for celebrations or a delightful afternoon treat. Serve it at parties, birthdays, or simply as a luxurious weekend indulgence. Your guests will be asking for seconds!
14
Servings
250
Calories
15
Ingredients
Ingredients
cooking spray
to coat (for greasing the pans)
cake flour
2 1/4 cups (sifted)
baking powder
2 1/4 teaspoons
salt
1/2 teaspoon
sugar
1 2/3 cups
butter
1/3 cup (softened)
eggs
6 large (four for the cake and two for the frosting)
light coconut milk
1 (14 ounce) can
vanilla extract
1 tablespoon + 1/2 teaspoon (divided)
sweetened flaked coconut
2/3 cup (divided)
cream of tartar
1/2 teaspoon
dash of salt
1 dash
sugar
1 cup (for syrup)
hot water
4 tablespoons
coconut extract
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare two 9-inch round cake pans by coating them with cooking spray and dusting them with 1 tablespoon of cake flour, ensuring an easy release once baked.
3
In a large mixing bowl, sift together 2 1/4 cups of cake flour, baking powder, and salt. Set aside.
4
In another mixing bowl, combine 1 2/3 cups of sugar and 1/3 cup of softened butter. Beat with an electric mixer at medium speed until the mixture is light and fluffy, about 5 minutes.
5
Add the eggs, one at a time, mixing well after each addition to ensure they are fully incorporated.
6
Gradually add the flour mixture and the light coconut milk alternately to the sugar mixture, starting and ending with the flour mixture. Mix until just combined.
7
Stir in 1 tablespoon of vanilla extract and 2/3 cup of sweetened flaked coconut until evenly distributed.
8
Divide the batter evenly between the prepared pans and gently tap the pans on the countertop to release any air bubbles.
9
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
10
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
11
While the cakes cool, prepare the fluffy coconut frosting: In a large mixing bowl, combine 4 egg whites, 1/2 teaspoon of cream of tartar, and a dash of salt. Beat on high speed until stiff peaks form.
12
In a saucepan, combine 1 cup of sugar and 4 tablespoons of hot water. Bring to a boil and cook without stirring until the candy thermometer reads 238°F (114°C).
13
Once the syrup is ready, pour it in a thin stream over the egg whites while beating at high speed until well mixed.
14
Add 1/2 teaspoon of vanilla extract and 1/4 teaspoon of coconut extract and mix until combined.
15
To assemble the cake, place one layer on a serving plate and spread it with 1 cup of fluffy coconut frosting, then sprinkle with 1/3 cup of coconut flakes.
16
Top with the second cake layer and spread the remaining frosting over the top and sides of the cake. Finish by sprinkling the top with the remaining 1/3 cup of coconut flakes.
17
Store the cake loosely covered in the refrigerator until ready to serve. Enjoy!
Nutrition Information
9g
Fat
51g
Carbs
3g
Protein
32g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this coconut cake recipe?
The recipe is called Luscious Double Coconut Delight Cake with Whipped Coconut Frosting.
How many layers does this cake have?
This cake features two moist, fluffy layers.
What is the recommended oven temperature for baking?
Preheat your oven to 350°F (175°C).
What size cake pans are required?
The recipe requires two 9-inch round cake pans.
How should the cake pans be prepared?
Coat the pans with cooking spray and dust them with 1 tablespoon of cake flour to ensure easy release.
Which dry ingredients should be sifted together?
Sift together 2 1/4 cups of cake flour, baking powder, and salt.
How long should I beat the butter and sugar mixture?
Beat the 1 2/3 cups of sugar and 1/3 cup of softened butter for about 5 minutes until light and fluffy.
What is the proper way to add eggs to the batter?
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
How are the flour and coconut milk integrated into the mixture?
Gradually add them alternately, starting and ending with the flour mixture, and mix until just combined.
What flavor extract is used in the cake batter?
The batter uses 1 tablespoon of vanilla extract.
How much coconut is added directly into the cake batter?
2/3 cup of sweetened flaked coconut is stirred into the batter.
Why should I tap the cake pans on the countertop before baking?
Gently tap the pans to release any air bubbles in the batter.
What is the baking time for this cake?
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
What ingredients are needed for the frosting base?
The frosting base consists of 4 egg whites, 1/2 teaspoon of cream of tartar, and a dash of salt.
To what stage should the egg whites be beaten for the frosting?
Beat the egg whites on high speed until stiff peaks form.
How do you make the sugar syrup for the frosting?
Combine 1 cup of sugar and 4 tablespoons of hot water in a saucepan and bring to a boil without stirring.
What temperature must the sugar syrup reach?
The candy thermometer should read 238°F (114°C) before removing the syrup from heat.
How is the hot syrup added to the egg whites?
Pour the syrup in a thin stream over the egg whites while beating at high speed.
What flavor extracts are added to the frosting?
The frosting is flavored with 1/2 teaspoon of vanilla extract and 1/4 teaspoon of coconut extract.
How much frosting is used between the cake layers?
Spread 1 cup of the fluffy coconut frosting between the layers.
Is coconut added between the cake layers?
Yes, sprinkle 1/3 cup of coconut flakes over the frosting on the first layer.
How is the exterior of the cake finished?
Spread the remaining frosting over the top and sides, then finish with another 1/3 cup of coconut flakes on top.
How should the finished cake be stored?
Store the cake loosely covered in the refrigerator until ready to serve.
How many servings does this recipe provide?
This recipe makes 14 servings.
What is the calorie count per serving?
Each serving contains 250 calories.
What are the nutritional values for fat and carbohydrates?
One serving contains 9g of fat and 51g of carbohydrates.
How much sugar is in one serving of this cake?
There are 32g of sugar per serving.
What type of coconut milk is used in the recipe?
The recipe specifies using one 14-ounce can of light coconut milk.
How many total ingredients are used in this recipe?
There are 15 ingredients listed for this cake and frosting.