Coconut Cake
Rated 3.6 stars by 40 users
Category
Desserts
Prep Time
25-30 minutes
Cook Time
30 minutes
Ingredients
- 23/4 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 11/2 cups sugar
- 1/2 cup Duke's Mayonnaise
- 2 eggs
1 13.5 oz. can coconut milk
- 11/2 cups sugar
- 1/3 cup cold water
- 2 egg whites
- 1/4 tsp. cream of tartar
- 1 tsp. coconut extract or vanilla extract
- Shredded coconut for cake topping
Cake
Frosting
Directions
Preparation
- Cake
- Preheat the oven to 350°F.
- Grease and flour 2 round cake pans then set aside.
- Combine the flour, baking powder and salt in a bowl.
- In another bowl, beat together sugar and mayonnaise. Add eggs and coconut milk, and continue beating until it is well blended.
- Add flour mixture to bowl and beat on low until combined.
- Pour into prepared pans, and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean
- do not over-bake.
- Cool in pans for about 10 minutes, then cool completely on racks before frosting.
- Frosting
- Combine the sugar, water, egg whites and cream of tartar in the top of a double boiler or in a metal bowl that fits in a large saucepan with space for water in saucepan (upper pan or bowl should not touch water in saucepan).
- Beat ingredients for about 30 seconds or until blended.
- Set over boiling water and continue beating on high for about 7 minutes or until mixture forms stiff peaks.
- Remove from heat and beat in extract.
- Frost cooled cake, then sprinkle with shredded coconut as desired.