Name: Favorite Coconut Cake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 4 large egg whites -; 3/4 cup butter, softened -; 1-1/2 cups sugar, divided -; 1 teaspoon almond extract -; 1 teaspoon vanilla extract -; 2-3/4 cups cake flour -; 4 teaspoons baking powder -; 3/4 teaspoon salt -; 1 cup whole milk -; Frosting: -; 5 large egg whites -; 1-2/3 cups sugar -; 1 tablespoon water -; 1/2 teaspoon cream of tartar -; 1 teaspoon vanilla extract -; 2-1/2 cups unsweetened coconut flakes -; Colored sprinkles, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Favorite Coconut Cake

1. 4 large egg whites -

2. 3/4 cup butter, softened -

3. 1-1/2 cups sugar, divided -

4. 1 teaspoon almond extract -

5. 1 teaspoon vanilla extract -

6. 2-3/4 cups cake flour -

7. 4 teaspoons baking powder -

8. 3/4 teaspoon salt -

9. 1 cup whole milk -

10. Frosting: -

11. 5 large egg whites -

12. 1-2/3 cups sugar -

13. 1 tablespoon water -

14. 1/2 teaspoon cream of tartar -

15. 1 teaspoon vanilla extract -

16. 2-1/2 cups unsweetened coconut flakes -

17. Colored sprinkles, optional -

How to cook deliciously - Favorite Coconut Cake

1. Stage

Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°.

2. Stage

Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk.

3. Stage

With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.

4. Stage

Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

5. Stage

For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes.

6. Stage

Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.