Best Ever Coconut Cake

Every single year on my birthday, I insist on having the same amazing cake.  It is literally the best cake ever and I have yet to find a Coconut Cake anywhere that I like as much as mine.

 

This cake is one of the few that I insist on making as a layer cake. Don’t get me wrong, it tastes delicious as a sheet cake too, but the extra coconut and icing in between each layer is to die for



For the cake itself, you’ll need:

    • 2 cups sugar
    • 3/4 cups butter
    • 2  3/4 cups flour
    • 1 cup milk
    • 4 eggs slightly beaten
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla
    • 1  14 oz bag of Shredded Coconut ( I used most of this size for my cake because the more Coconut the better)

*Bake in three greased and floured 9″ pans at 350 degrees for 25 minutes (or until the cake springs back and a toothpick comes out clean).

IMG_3156

 


For the 7 Minute Icing, you’ll need:

  • 2 egg whites
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 cup water
  • 2 tablespoons dark corn syrup (Karo Syrup or King’s Syrup)
  • pinch of salt

*This icing uses a double boiler technique.  I remember being  intimidated by double boiling initially, but don’t panic–you’ll be a pro in no time! Simply fill one pot half way with water and bring it to a boil. Then, place your ingredients in another pot and place it on top of the pot with the boiling water. Sound confusing? Don’t worry I have a picture. Anyways, what’s most important is NOT to let the water in the bottom pot touch the bottom of the top pot!

doubleboiler
Double boiler at work. Ingredients in top pot and boiling water in bottom pot.

Directions for 7 Minute Icing:

  1. Combine egg whites, sugar, syrup and water in top of double boiler (pot on top).
  2. Beat on high speed for 7 minutes.
  3. Remove pot from the boiling water and add vanilla. Beat for two minutes longer on high speed.
  4. Put on cake and top with coconut!

See, that wasn’t so bad, right? Now it’s time for the fun part–assembling the cake. I’m going to warn you now, if you’re like me, you are going to get coconut EVERYWHERE during this part. But the bigger of the mess in the kitchen, the more love in it, right? Regardless, do yourself a favor and put some newspaper or plastic wrap down before starting this step 🙂

Plastic wrap is this messy cook's best friend.
Plastic wrap is this messy cook’s best friend.

The trick to helping this layer cake stick together is to alternate the layers top, bottom, top–meaning flip the middle layer upside down to create a sandwich effect. Place the icing in between each layers. And FYI, you’re making a big mistake if you don’t top each of these icing layers with coconut! 😛 Next, spread the rest of your icing on top, covering the entire cake and topping it with–you guessed it–more coconut. FINALLY, you’re ready for the best part, eating your very own Best Ever Coconut Cake! I hope you love this cake as much as I do! <3

 

Best Ever Coconut Cake
Recipe Type: Dessert
Author: Blogging with Dragons
Ingredients
  • CAKE INGREDIENTS:
  • 2 cups sugar
  • 3/4 cups butter
  • 2 3/4 cups flour
  • 1 cup milk
  • 4 eggs slightly beaten
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 14 oz bag of Shredded Coconut
  • .
  • 7 MINUTE ICING INGREDIENTS:
  • 2 egg whites
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 cup water
  • 2 tablespoons dark corn syrup (Karo Syrup or King’s Syrup)
  • pinch of salt
Instructions
  1. Cake: Bake in three greased and floured 9″ pans at 350 degrees for 25 minutes (or until the cake springs back and a toothpick comes out clean).
  2. Icing: Combine egg whites, sugar, syrup and water in top of double boiler (pot on top).Beat on high speed for 7 minutes. If the icing does not “peak” you can beat it longer. Remove pot from the boiling water and add vanilla. Beat for two minutes longer on high speed.Put on cake and top with coconut!

 

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Posted September 1, 2015 in Baking Recipes, Food

Tags: , , , ,

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