Description
A snowy‑white, tender coconut cake baked from scratch with double coconut (extract + flakes) and finished with a glossy, marshmallow‑style boiled frosting showered in sweet coconut. Vintage bakery vibes, pure comfort.
Ingredients
Units
Scale
The Cake Batter
- 2 1/2 cups all-purpose flour (sifted twice)
- 1 tbsp baking powder (fresh)
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 5 large egg whites (beaten to soft peaks)
- 1 cup milk (2%)
- 1 tsp vanilla extract (pure)
- 1/4 tsp coconut extract
- 2/3 cup sweetened shredded coconut (folded into batter)
The Coconut Frosting (Boiled Icing)
- 4 large egg whites (room temperature)
- 1/2 tsp cream of tartar (stabilizer)
- 1 dash salt
- 1/4 tsp coconut extract
- 1/2 tsp vanilla extract
- 1 cup granulated sugar (for syrup)
- 1/4 cup hot water (for syrup)
- 1 1/2-2 cups sweetened coconut flakes (for coating)
Instructions
- Prep & Dry Mix: Heat oven to 350°F (175°C). Grease two 9-inch pans (or 9×13). Sift flour, baking powder, and salt together; set aside.
- Cream & Egg Whites: Cream butter and sugar until light. In a separate bowl, beat 5 egg whites to soft peaks. Gently fold beaten whites into the butter-sugar.
- Finish Batter: Add dry ingredients and milk alternately, mixing just until combined. Fold in vanilla, coconut extract, and 2/3 cup coconut. Divide into pans.
- Bake: Bake 25–30 minutes until a toothpick comes out clean and tops spring back. Cool 10 minutes in pans, then invert to racks to cool completely.
- Cook Sugar Syrup: In a saucepan, combine 1 cup sugar and 1/4 cup hot water. Boil without stirring to 238°F (soft ball).
- Whip Frosting: While syrup cooks, beat 4 egg whites with cream of tartar, salt, vanilla, and coconut extract to stiff peaks. With mixer running, stream hot syrup into whites; whip ~1 minute until glossy and spreadable.
- Assemble: Place first layer on plate; frost top and sprinkle coconut. Add second layer; frost top and sides thickly. Press coconut flakes over entire cake for a snowy finish.
Notes
Weigh flour for accuracy (300 g). Avoid overbaking for a tender crumb. For extra coconut flavor, brush layers with a light coconut milk syrup before frosting. Use a clean, grease‑free bowl for meringue to ensure stable peaks.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Cake, Dessert
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 55
- Sodium: 280
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 75
- Protein: 6
