Coconut Cake with Fluffy Icing
Indulge in the tropical decadence of this Coconut Cake with Fluffy Icing, a show-stopping dessert that's perfect for any celebration. This moist and tender cake is infused with creamy coconut milk and shredded sweetened coconut, giving it a beautifully rich and aromatic flavor. Its crowning glory is a cloud-like fluffy meringue icing, made with egg whites and powdered sugar for a glossy, marshmallow-like finish. Topped with a sprinkle of additional shredded coconut, this dreamy cake is as visually stunning as it is delicious. Whether you're serving it at a birthday, holiday, or special gathering, this coconut cake is guaranteed to impress. With simple ingredients and easy-to-follow steps, you’ll have a bakery-quality dessert ready to delight family and friends.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 units Eggs (large)
- 2 teaspoons Pure vanilla extract
- 1 cups Coconut milk
- 1 cup Shredded sweetened coconut
- 0.25 teaspoons Cream of tartar
- 4 units Egg whites (large)
- 1.5 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
On low speed, alternately add the flour mixture and coconut milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined. Do not overmix.
Gently fold in the shredded sweetened coconut using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the centers comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
To make the fluffy icing, combine the egg whites and cream of tartar in a clean, dry, heatproof mixing bowl.
Set the bowl over a pot of gently simmering water and whisk continuously until the egg whites are warm to the touch, about 3-5 minutes. Be careful not to scramble the eggs.
Remove from the heat and beat the egg whites with an electric mixer on high speed until soft peaks form.
Gradually add the powdered sugar, a few tablespoons at a time, and continue beating until stiff, glossy peaks form.
Spread the icing generously over the cooled cake layers, stacking them to create a layered effect. Cover the top and sides of the cake with icing.
Sprinkle additional shredded coconut over the top and sides of the cake for decoration, if desired.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 956.1 g | 348% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 663.1 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 236 mg | 18% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
