Alton Brown's Coconut Cake With 7 Minute Frosting

READY IN: 1hr 40mins
Recipe by The Savory Truffle

Saw this episode and knew I had to make this cake... ok, maybe I'll cheat here and there. Alton made his own coconut milk, coconut cream, and coconut extract from SCRATCH. Plus, he saved the coconut juice from the actual coconut to spray on top of the baked cakes. I haven't made this yet. I'm posting to see nutrition info. This will be my birthday cake in a couple days and I'm seeing what tweaking (less fat) I can get away with. Prep time is a guess.

Top Review by mikey & ev

I actually made this for my birthday and my girlfriend's birthday earlier this month! We actually decided to go big (you know, go big or go home) and made our own coconut milk, cream, and extract. This is absolutely amazing, so moist and buttery and rich and delicious. We used whole wheat pastry flour because we had it and it is similar to cake flour, it has a slightly higher protein content (but you could never tell). This does make a large cake (4 layers after you cut the cakes in half!) so it might be best for a group gathering or occasion. Ours did last almost 2 weeks though! We kept it in the fridge in a cake box and it may have been better then 2nd day compared to fresh out of the oven. If you are unsure about making this cake, let me recommend that it is worth it! Thanks! NOTE: YOU FORGOT TO TELL US WHERE TO ADD THE COCONUT EXTRACT! IT SHOULD GO BEFORE STEP 6 ACCORDING TO ALTON.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
  3. Whisk together flour, baking powder and salt.
  4. Combine coconut milk and cream in a separate bowl.
  5. Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
  6. Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
  7. In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
  8. Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
  9. Place on center rack and bake about 40 minutes or until light golden brown.
  10. Cool in pans for ten minutes and then cool completely on a wire rack.
  11. Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
  12. Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
  13. Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
  14. Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
  15. Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
  16. Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.

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