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Fresh Coconut Cake




Source of Recipe


Hel


List of Ingredients




Fresh Coconut Cake


Cake:

enough cooking spray
1 tbsp. cake flour
12 oz. sifted cake flour, about 3 cups
2 tsp. baking powder
1/4 tsp. salt
1-3/4 cups sugar, divided
2/3 cup butter or margarine, softened
1 cup warm coconut water (from 1 small brown coconut)
1 tsp. vanilla
6 large egg whites

Frosting:

4 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2 tbsp. sugar
1-1/4 cups sugar
1/4 cup water
1 tsp. vanilla extract
2 cups shaved fresh coconut, toasted

Recipe






Heat oven to 350º F (175º C).

Cake: Lightly coat 3 (9") round cake pans with cooking spray; line bottom of pans with wax paper.

Lightly coat wax paper with cooking spray; dust pans with 1 tbsp.
flour.

Combine 12 oz. (about 3 cups) flour, baking powder, and salt;
stir with a whisk. Place 1-1/2 cups plus 2 tbsp. sugar and butter in a
large bowl; beat with a mixer at medium speed 2-1/2 minutes or until well blended.

Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture.

Beat in 1 tsp. vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters.

Add remaining 2 tbsp. sugar, 1 tbsp. at a time, beating until stiff peaks form (do not overbeat).

Carefully fold egg whites into batter; pour batter into prepared pans.

Bake 18 minutes, or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper.

Cool completely on wire racks.

Frosting:

Combine 4 egg whites, cream of tartar, and 1/8 tsp. salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tbsp. sugar, 1 tbsp. at a time, beating until stiff peaks form. Combine remaining 1-1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250° F.

With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites.

Gradually increase speed to high; beat 8 minutes or until thick and cool.

Stir in 1 tsp. vanilla. Place 1 cake layer on a serving plate, spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top.

Spread remaining frosting over top and sides of cake. Gently press
shaved coconut onto top and sides of cake. Store cake loosely covered

in refrigerator.

Makes 16 servings.

Nutritional Info Per Serving: Cal 332; Fat 10.8g (sat 7.5g, mono 2.1g, poly 0.4g); Chol 20mg; Calc 54 mg; Carb 55.8g; Sod 207mg; Pro 4.3g; Fiber 1.3g; Iron 1.7mg.

Note: If your coconut water does not measure 1 cup (8 oz.), add enough tap water so liquid measures 1 cup. Even though fresh coconut is sublime, you can use Goya brand coconut water in place of fresh coconut water and buy coconut flakes in baking aisle.