This Coconut Cream Cake is a to-die-for dessert!
Wendy Paul, author of 101 Gourmet Cakes, shares the recipe for this melt-in-your-mouth dish.
For more delicious recipes from Wendy, visit wendypaulcreations.com
Coconut Cream Cake
5 large egg whites
½ cup whole milk
1 tbsp. coconut extract
1 ¾ cup sugar
1 tbsp. baking powder
3 cups all purpose flour
Pinch of salt
1 cup butter, soft
13 oz can coconut milk (or approx.. 1 ½ cups)
1 cup sweetened shredded coconut (toasted)
1 recipe Swiss Butter Cream
2 tsp. coconut extract
In a large bowl, mix together egg whites, milk, 1 tbsp. coconut extract, sugar, powder,
salt, butter and coconut milk. Batter will come together quickly. Do not over mix.
Pour batter into a greased, floured and parchment lined 9 or 10″ cake pans. Bake at
350 degrees for 28-32 minutes until cake is golden and springs back when touched.
Remove from the oven and cool completely. Cream together the remaining coconut
extract and Swiss Butter Cream frosting. Frost both sides, middle and top of cake with
frosting and sprinkle the top with the toasted coconut for garnish.
Hint: For coconut lovers, you can increase the coconut flavor in the frosting and cake if desired. Up to 1 more tsp .of extract.
Swiss Butter Cream
8 egg whites, room temperature
1 ½ cups sugar
1 1/2 lbs. unsalted butter, soft, but cool
¾ cup vegetable shortening, soft
2 tsp. vanilla
2 lbs. powdered sugar
Heat the sugar and egg whites in a double boiler until sugar dissolves. Remove from
the heat and beat on high in a mixer until stiff peaks form. Beat in the butter about 3
tbsp. at a time. Then add the powdered sugar. The frosting may look like it’s curdled,
or coming apart but it will come together within a few minutes. Once the frosting is
done, add the vanilla or other flavoring and mix for 1-2 more minutes.
If you want to add color, be sure to use gel food coloring. Store at room temperature
for up to 2 days. Or in the refrigerator for up to 1 week.