My valentine loves coconut and so what better gift than a Fresh Coconut Cake for Valentine’s Day?
This recipe first appeared in Cooking Light in their April 2010 issue. I discovered it in the January 2012 Cooking Light ‘Favorite Comfort Food Recipes’ issue.
The only ingredients I did not already have was the fresh coconut and fresh coconut water. I did try to find a fresh coconut but was unsuccessful. Fortunately, the instructions included alternatives to this dilemma. The alternative was to use a can of Goya coconut water and coconut flakes from the baking aisle.
The cake was a bit time consuming but considering the look on Randy’s face when he entered the kitchen and later how much he enjoyed a piece for dessert it was well worth it.
Fresh Coconut Cake – Cooking Light
1 Tablespoon cake flour
12 ounces sifted cake flour (about 3 cups)
2 teaspoons baking powder
¼ teaspoon salt
1 ¾ cups sugar, divided
2/3 cup butter, softened
1 cup warm coconut water (from one small brown coconut)
1 teaspoon vanilla
6 large egg whites
4 large egg whites
¼ teaspoon cream of tartar
1/8 teaspoon salt
2 Tablespoons sugar
1 ¼ cups sugar
¼ cup water
1 teaspoon vanilla extract
2 cups shaved fresh coconut, toasted
- To prepare cake, preheat the oven to 350°.
- Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
- Weigh or lightly spoon 12 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and ¼ teaspoon salt in a medium bowl; stir with a whisk. Place 1 ½ cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 ½ minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites at high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans. Discard wax paper. Cool completely on wire racks.
- To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 ¼ cups sugar and ¼ cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.
- Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake, loosely covered, in refrigerator.
The original cake called for three layers, I made two. I had to adjust the time from 18 minutes to 24 minutes. I loaned one of my 9″ pans to a neighbor and frankly did not remember until just before preparing the cake. Too late, so I adjusted. Also, I decided to only top the cake with toasted coconut. I loved the fluffy, snow white look of the meringue frosting so much I decided to not press the coconut onto to the sides of the cake.
Will I make this cake again? Yes, and when I do, I will make it with the recommended three layers and will add toasted coconut to each layer to enhance the coconut flavor throughout.
The cake was very good and very light. Randy enjoyed his coconut cake Valentine very much!
Calories 332, Fat 10.8g (sat. 7.5g, mono 2.1g, poly 0.4g), Protein 4.3g; Carbohydrates 55.8g; Fiber 1.3g; Cholesterol 20mg; Iron 1.7mg; Sodium 207mg; Calcium 54mg.