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Coconut Cake
Coconut Cake
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Prep Time:
1 hour 25 minutes
Total Time:
1 hour 45 minutes
Indulge in a decadent coconut cake made from scratch. Moist almond-vanilla layers soaked in coconut milk, filled with a special frosting, and topped with toasted coconut flakes. Boiled frosting is easier than you think, resulting in a luscious finish. Ready to create your dream coconut cake?
Ingredients:
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 whole eggs
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons almond extract
  • 1 cup milk
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 6 large marshmallows, cut into small pieces
  • 2 tablespoons sugar
  • 1/4 cup reduced-fat (lite) coconut milk (not cream of coconut)
  • 2 to 3 cups flaked coconut
Instructions:
  • Preheat the oven to 350°F. Grease 3 (9-inch) round cake pans with shortening and lightly flour them. In a medium bowl, combine flour, baking powder, and 1 teaspoon of salt; then set aside.
  • In a large bowl, use an electric mixer on medium speed to cream the butter for 30 seconds. Slowly incorporate 2 cups of sugar, adding 1/4 cup at a time, and beat well after each addition for 2 minutes. Add the whole eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract. On low speed, gradually mix in the flour mixture and milk alternately, beating until just combined. Divide the batter evenly among the pans.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer from pans to cooling racks to cool completely.
  • Combine sugar and water in a heavy 2-quart saucepan over medium heat until sugar is clear. Let it reach 240°F on a candy thermometer without stirring for about 10 minutes. Whip egg whites until foamy, then add cream of tartar and salt. Drizzle in hot syrup while beating on high speed. Mix in marshmallows until frosting is thick and stiff peaks form for spreading.
  • Place 2 tablespoons of sugar and coconut milk in a small microwavable bowl. Microwave on High for 1 minute, then stir until sugar is dissolved. Brush half of the coconut milk mixture over one cake layer, leaving a 1/2 inch border. Spread 1 cup of frosting over the layer and sprinkle with 1/2 cup of coconut. Add the second cake layer on top and brush with the remaining coconut milk mixture. Frost with 1 cup of frosting and sprinkle with another 1/2 cup of coconut. Finish with the final cake layer, then spread the remaining frosting on top and sides of the cake. Lastly, sprinkle the remaining coconut on top.

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