Coconut Cake

I like tropical flavors in the summer such as lime, mango, and coconut. This is one of the best cakes I have ever made - and I have made a lot. It is light, fluffy, moist, and has just the right amount of flavor. You can frost it with whichever frosting you prefer. I used a simple vanilla buttercream.

Tip: I initially flavored the buttercream with coconut extract. Don't do that - It wasn't good.

Coconut Cake
Adapted from Rose’s Heavenly Cakes

6 large egg whites, at room temperature (3/4 cup)
1 1/3 cups, divided canned coconut milk
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure cocnut extract
4 cups, sifted into the cup and leveled off cake flour (or 3 ½ cups bleached all-purpose flour)
2 cups superfine sugar
5 teaspoons baking powder
1 teaspoon salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter (65 degress to 75 degrees)

Prepare two 9 by 2-inch round cake pans. Bottoms should be coated with shortening, topped with paarchment rounds, then coated with baking spray and floured.

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350 degrees F.

In a medium bowl, whisk the egg whites, 1/3 cup of the coconut milk, the vanilla, and coconut extract just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining coconut milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 ½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg white mixture in three parts, beating on medium speed for 20 econds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pans and smooth the surface evenly with a small offset spatula. Each will be about half full.

Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cakes spring back with pressed lighly in the center. The cakes should start to shrink from the sides of the pan only after removal from the oven.

Let the cakes cool in the pans on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been coated lighly with nonstick cooking spray. To prevent splitting, reinvert the cakes so that the tops are up. Cool compeltely.

Frost with buttercream or cream cheese frosting. Top with coconut flakes.

Note: Before measuring coconut milk, pour it into a bowl and whisk or stir it to a uniform consistency. To make superfine sugar, process granulated sugar in a food processor then measure.

Buttercream Frosting

I got this recipe from King Arthur Flour. You may use all butter, but using non transfat vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. The first time I made it I used all butter and it was very buttery. If you plan to use only butter, start off with half the amount, taste, and add as you go. That is how I prefer to make it anyway.

This amount of frosting is fine to frost the top of a 9 x 13-inch cake. If you're frosting a layer cake, double the recipe to have enough frosting to pipe decorations.

¼ cup (4 ounces) unsalted butter
¼ cup non-transfat vegetable shortening (or butter)
pinch of salt
1 tablespoon meringue powder
1 teaspoon vanilla extract
2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar or glazing sugar
2 to 4 tablespoons (1 to 2 ounces) milk

Cream together the butter and/or shortening until fluffy. beat in the salt, meringue powder, and the vanilla. Add the confectioners' or glazing sugar, 2 tablespoons of the milk, and beat well.

Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.Yield: 2 1/2 cups.