Coconut Cake with Buttercream Frosting

Becky Luigart-Stayner

This coconut cake recipe is one of our readers' all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 25%
  • Fat: 8.8g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.4g
  • Carbohydrate: 55.6g
  • Fiber: 0.4g
  • Cholesterol: 45mg
  • Iron: 1.9mg
  • Sodium: 267mg
  • Calcium: 10mg

Ingredients

  • Cake:
  • Cooking spray
  • 1 tablespoon cake flour
  • 2 1/2 cups cake flour (about 10 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 6 tablespoons butter, softened
  • 1/4 cup egg substitute
  • 2 large eggs
  • 3/4 cup light coconut milk
  • 1/4 teaspoon coconut extract
  • Frosting:
  • 1 cup sugar
  • 1/4 cup water
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 teaspoon coconut extract (optional)
  • 3 tablespoons toasted flaked sweetened coconut

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
  3. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
  4. Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.
  5. To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).
  6. Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
  7. Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.
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