Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Tags: Almond, Almond Extract, Baked Goods, Baking Powder, Baking Soda, Butter, Buttercream Frosting, Cake, Coconut Cake, Coconut Cream Frosting, Coconut Extract, Coconut Flakes, Coconut Milk, Confectioners' Sugar, Easter, Easter Coconut Cake, Egg Whites, Eggs, Flour, Frosting, Greenwich Free Press, Kosher Salt, Powdered Sugar, Salt, Spring, Sugar, Unsalted Butter, Vanilla, Vanilla Extract, Victoria Hart Glavin, www.tinynewyorkkitchen.com
If you’re starting to plan your Easter menu then think about adding this luscious Easter Coconut Cake as a fitting conclusion.
- 2 Cups Unsalted Butter (Softened)
- 2 Cups Sugar
- 6 Large Eggs (Room Temperature)
- 3 Teaspoons Vanilla Extract
- 3 Teaspoons Coconut Extract
- 4 Cups Unbleached Flour
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 13.6 Ounces Coconut Milk (Whisked Until Smooth)
- 6 Egg Whites
- 1 1/2 Cups Sugar
- 1/8 Teaspoon Kosher Salt
- 2 Cups Unsalted Butter (Cut Into Tablespoons And Softened)
- 1 Cup Powdered Sugar (Sifted)
- 1 Tablespoon Coconut Extract
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 1/2 Cup Sweetened Coconut Flakes
- Preheat your oven to 350 degrees.
- Grease 2 large-size round cake pans (12 or 14 inch) and line bottoms of pans with parchment paper. Grease parchment paper. Set aside.
- In large-size bowl beat butter and sugar on high speed for 4 minutes until light and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and coconut extract. Beat to combine.
- In large-size bowl, combine flour, baking powder, baking soda, and kosher salt.
- Reduce mixer to low speed. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture.
- Divide batter among cake pans and spread evenly. Place in oven for 30 minutes. Remember each oven heats differently. Remove from oven and transfer to wire racks. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely.
- Spread frosting between layers and on top and sides of cake. Sprinkle top with coconut flakes. Cake can be stored, covered, in refrigerator for up to 3 days.
- To make frosting: In heatproof bow, set over pan of simmering water. Combine egg whites, sugar, and kosher salt. Cook, whisking constantly, until mixture reaches 140 degrees on an instant read candy thermometer. You have to babysit this procedure and cannot go check your email or make a phone call. Remove and with whisk attachment beat mixture at medium-high speed for 3 minutes. Increase mixer speed to high, and continue to beat for about 10 to 12 minutes, or until stiff, glossy peaks form and bowl is cool to the touch. Reduce mixer speed to low. Add butter, 2 tablespoons at a time, beating well after each addition. Add powdered sugar, coconut extract, vanilla extract, and almond extract. Mix to combine. Switch to paddle attachment, and beat on medium speed for 3 minutes to eliminate any air pockets, pausing as necessary to scrape down sides and bottom of bowl. Beat for 1 minute or until smooth. Frosting may be used immediately or kept covered, at room temperature to use the same day. Frosting may be stored, refrigerated, in an airtight container for up to 5 days. If refrigerated, let frosting come to room temperature, and beat until smooth before using.
- Makes 1 cake.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen