Double Coconut Cake With Fluffy Coconut Frosting

Recipe by Derf2440
READY IN: 1hr 15mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
  • Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
  • Stir in vanilla.
  • Pour batter into prepared pans.
  • Sharply tap the pans once on countertop to remove air bubbles.
  • Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
  • Cool in pans 10 minutes on wire racks, and remove from pans.
  • Cool completely on wire racks.
  • Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
  • Sprinkle with 1/3 cup coconut.
  • Top with remaining cake layer, spread remaining frosting over top and sides of cake.
  • Sprinkle with 1/3 cup coconut over top of cake.
  • Store cake loosely covered in refrigerator.
  • Fluffy coconut Frosting:
  • Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
  • Combine sugar and water in a saucepan, bring to a boil.
  • Cook, without stirring, until candy thermometer registers 238 degrees.
  • Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
  • Stir in extracts.
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