Coconut Fluff Cake Recipe 455

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FLUFFY COCONUT CAKE



Fluffy Coconut Cake image

From Chatelaine magazine. It's the coconut milk in this cake that keeps it moist. To be frosted with Recipe #216003.

Provided by Poutine

Categories     Dessert

Time 55m

Yield 10 wedges

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 cup unsweetened coconut
3 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
1 cup unsweetened coconut milk

Steps:

  • Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
  • Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
  • Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
  • Fill and frost with white chocolate and cream cheese icing, Recipe #216003.

Nutrition Facts : Calories 571.3, Fat 35.1, SaturatedFat 26.5, Cholesterol 100, Sodium 376.4, Carbohydrate 60.4, Fiber 4.5, Sugar 32, Protein 7.3

COCONUT FLUFF CAKE RECIPE - (4.5/5)



Coconut Fluff Cake Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 16

NOTE: All ingredients must be at room temperature.
Sift together . . .
2 1/2 cups sifted all-purpose flour
4 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1 3/4 cups sugar
Then Add . . .
3/4 cup vegetable shortening
1 1/8 cups milk
Beat . . .
for 2 minutes at medium speed of mixer until batter is well-blended and glossy.
Then Add . . .
3/4 teaspoon almond or vanilla extract
2/3 cup egg whites, unbeaten
Beat . . .
for 2 more minutes.

Steps:

  • Pour into two, greased and floured, 8-inch square layer cake pans or two 9-inch round layer cake pans. Bake in preheated moderate oven (350° F.) for 35-40 minutes. Cool in pans on a wire rack for about 10 minutes then loosen sides with a thin knife and remove cakes to rack to cool completely before frosting. NOTES: My recipe modifications were: I used 1/2 c. shortening and 1/2 stick unsalted butter. I used 1% milk. I used 1 whole egg and enough egg whites to measure 2/3 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below is the 7-Minute Frosting recipe I used but I ran out before finishing the cake, so you might need to spread it thinner, or increase the ingredient amounts. NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is. 7-Minute Frosting (simple syrup recipe) 1 cup water 1 cup granulated sugar 3 extra-large egg whites 1/3 teaspoon cream of tartar Pinch salt 1 teaspoon vanilla extract Preheat a small stove burner on medium-high heat. While it's preheating, add the water to a small, heavy 1-quart saucepan; add the sugar BUT do not stir it. Place on the preheated burner and cook, undisturbed, until it reaches soft-ball stage, or 238 degrees on candy thermometer. (This may take 20-25 minutes). When the syrup is almost done, place the egg whites, cream of tartar, and salt in a large mixing bowl and beat on high speed of hand mixer until soft peaks form. (This only took about 1 minute). Set aside until the syrup has finished cooking. Pouring in a very thin stream, a little at a time, beat the hot syrup on high speed of mixer into the egg white mixture over a total of 3-4 minutes, beating constantly. Beat in the vanilla and continue beating on high speed until it holds together well and forms firm peaks, 5-7 more minutes. Immediately spread frosting over cooled layers of cake. Sprinkle shredded coconut over frosting.

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