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Snowy Coconut Cake
Recipe Summary
Yield: Makes one 10-inch cake
Ingredients
Ingredient Checklist
1 cup sifted cake flour, (not self-rising)
1 1/2 cups granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pure coconut extract
Coconut Cream
1 1/2 cups dried unsweetened flaked coconut
Cook's Notes
The cake can be baked up to 2 days ahead and stored in an airtight container at room temperature. Wait until the day you serve the cake to fill and frost it with coconut cream.
Gallery
Snowy Coconut Cake
Recipe Summary
Yield: Makes one 10-inch cake
Gallery
Snowy Coconut Cake
Snowy Coconut Cake
Snowy Coconut Cake
Recipe Summary
Yield: Makes one 10-inch cake
Recipe Summary
Yield: Makes one 10-inch cake
Yield: Makes one 10-inch cake
Makes one 10-inch cake
Ingredients
Ingredients
- 1 cup sifted cake flour, (not self-rising)
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pure coconut extract
- Coconut Cream
- 1 1/2 cups dried unsweetened flaked coconut
Directions
Preheat oven to 325 degrees, with rack in lower third. Sift together flour and 1/2 cup sugar into a bowl. Sift again.
Put egg whites in the bowl of an electric mixer; beat on medium speed until frothy. Add cream of tartar, lemon juice, salt, and extract; beat until soft peaks form. With mixer running, gradually add remaining cup sugar. Raise speed to medium-high; beat until stiff peaks form.
Gently transfer egg-white mixture to a large, shallow bowl; sprinkle one-third of the flour mixture over top. Using a large whisk, gently fold flour mixture into batter. Sprinkle remaining flour mixture over whites in two batches; fold until combined (do not overmix). Transfer batter to a 10-inch tube pan with a removable bottom; run a knife through batter to eliminate air bubbles. Smooth top.
Bake until a cake tester comes out clean and top is springy to the touch, 45 to 50 minutes. If pan has legs, invert and stand it on them. (Alternatively, invert pan over a narrow-necked heavy bottle.) Let cake cool completely, 1 1/2 to 2 hours.
Run a knife around edges of cake; lift out of pan. Using a serrated knife, cut cake in half horizontally; place bottom on a serving platter. Spread 2 cups coconut cream on bottom layer; set other half on top, and coat with remaining coconut cream. Top cake with coconut. Refrigerate at least 1 hour and up to 3 hours.
Cook's Notes
The cake can be baked up to 2 days ahead and stored in an airtight container at room temperature. Wait until the day you serve the cake to fill and frost it with coconut cream.
Cook’s Notes
The cake can be baked up to 2 days ahead and stored in an airtight container at room temperature. Wait until the day you serve the cake to fill and frost it with coconut cream.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Snowy Coconut Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Snowy Coconut Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
