| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- 6 egg whites
- 12 tablespoons cool unsalted butter, cut into pieces
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure coconut or almond extract
- 3 cups sifted cake flour
- 1 1/2 tablespoons baking powder
- 1 cup milk
- 2 egg whites
- 6 tablespoons cold water
- 1 1/2 cups sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 2 to 3 cups sweetened shredded or flaked coconut
Instructions
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
- Heat the oven to 350 degrees F. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond, or coconut extract and mix well.
- Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.
- Cut 2 round parchment disks to fit 9-inch cake pans. Butter and flour the pans then place the parchment disks on the bottom of the pans. Divide the batter evenly between the 2 pans. Bake until firm to the touch and almost dry in the center, 20 to 25 minutes. Let cool in the pan.
- Make the frosting: Off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often.
- Turn out the cakes and brush off any crumbs. Place 1 layer on a cake stand and cover it with frosting. Place the second layer top side down and press lightly. Frost the top and sides. Press coconut all over the surface of the cake and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 472 |
| Total Fat | 18 g |
| Saturated Fat | 13 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 6 g |
| Cholesterol | 33 mg |
| Sodium | 181 mg |
Reviews
The cake had holes in it, tasted like baking powder was the 1 1/2 tbsp incorrect. Frosting was delicious.
This cake is awesome and worth the effort. I recommend making a double batch of frosting. for a fluffier cake.
I love to bake and I love coconut! This recipe while it can be time consuming is a great recipe that turns out well each time. It is a big hit with everyone in the family.
I have had pretty good success with Gale’s recipes, so even after the bad review I still tried to make this cake. However, I decided to brush each layer with simple lemon syrup (although next time, I think I would poke holes in the cake) to make the cake more moist. It turned out ok; my guests seemed to like it. It tasted like a cross between an angel food and pound cake (chilled).