This coconut cake recipe is one of our readers' all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.

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Name: Coconut Cake with Buttercream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Cake:; Cooking spray; 1 tablespoon cake flour; 2 1/2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups sugar; 6 tablespoons butter softened; 1/4 cup egg substitute; 2 large eggs; 3/4 cup light coconut milk; 1/4 teaspoon coconut extract; Frosting:; 1 cup sugar; 1/4 cup water; 5 large egg whites; 1/2 teaspoon cream of tartar; 1/8 teaspoon salt; 1/4 cup butter softened; 1/4 teaspoon coconut extract optional; 3 tablespoons flaked sweetened coconut toasted

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INGREDIENTS

Cake:
Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter ; softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter ; softened
1/4 teaspoon coconut extract ; optional
3 tablespoons flaked sweetened coconut ; toasted

Recipe

INSTRUCTIONS

Preheat oven to 350.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.

Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.

NOTES

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Coconut Cake with Buttercream Frosting

Cake:
 Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
 Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter softened
1/4 teaspoon coconut extract optional
3 tablespoons flaked sweetened coconut toasted

Preheat oven to 350.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

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Nutrition

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Serving Size: 1 Recipe (2641g)
Recipe Makes: 1 Serving

Calories: 6378
Calories from Fat: 1732 (27%)

Amt Per Serving		% DV

	Total Fat 192.4g	257 %
	Saturated Fat 120.2g	601 %
	Monounsaturated Fat 41.4g
	Polyunsanturated Fat 13.3g
Cholesterol 1158.2mg		356 %
Sodium 169183mg		5834 %
Potassium 2844.7mg		75 %
Total Carbohydrate 983.2g		289 %
	Dietary Fiber 22.5g	90 %
	Sugars, other 960.7g
Protein 162g		231 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6378

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