Alton Brown's Coconut Cake With 7 Minute Frosting

READY IN: 1hr 40mins




  • Preheat oven to 350.
  • Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
  • Whisk together flour, baking powder and salt.
  • Combine coconut milk and cream in a separate bowl.
  • 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.
  • Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
  • 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.
  • Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
  • Place on center rack and bake about 40 minutes or until light golden brown.
  • Cool in pans for ten minutes and then cool completely on a wire rack.
  • Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
  • Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
  • Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
  • 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.
  • Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
  • 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.