Coconut Cake Recipe

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Coconut Cake
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Ingredients
11
Count
Nutrition
392
Calories
Total time
100
Minutes
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Ingredients:

  • 9 eggs
  • 2 cups sugar
  • 1 cup fluid flex* (high-ratio liquified cake shortening)
  • 3/4 cups coconut milk
  • 2 1/4 cups cake flour
  • 1 1/2 tbsp baking powder
  • 1 1/2 tsp salt
  • 1/3 cup coconut rum
  • swiss meringue buttercream, recipe follows
  • cook's note : fluid flex is available in specialty/ gourmet food stores.

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Grease a 10-inch cake pan and set aside. To the bowl of a mixer fitted with a whip attachment, add all the ingredients and mix until just combined. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Slowly increase the speed to the highest setting and whip for 10 minutes. The cake batter will double in volume. Pour batter into the prepared pan. Bake for 35 to 40 minutes, until firm when touched, or when a toothpick that has been inserted into the center comes out clean.
  3. Turn the cake onto a cooling rack and let it rest in the pan until cool enough to remove. Run a pairing knife around the edge to loosen the cake and then invert it onto the rack. When completely cool, slice the cake in half. Frost the bottom layer and then position the second layer directly on top. Frost the top of the cake and the sides until cake is completely covered.
  4. Swiss Meringue Buttercream:
  5. 1 cup egg whites (extra-large eggs)
  6. 2 cups granulated sugar
  7. 1/4 cup shortening
  8. 1/2 cup unsalted butter (1 stick), cut into chunks
  9. In a stainless steel bowl, whisk together the egg whites and sugar until combined. Place the bowl with the egg white mixture over a pan of simmering water, creating a double boiler. Be careful that the bowl does not touch the water. Heat the egg white mixture until it is very warm to the touch.
  10. Pour mixture into the bowl of an electric mixer fitted with a whip attachment and whip on the highest setting until the mixture is thick and fluffy, about 10 to 15 minutes. Once the mixture has reached full volume, reduce the speed to medium; add all of the shortening and then add the butter, 1 chunk at a time. Return the mixer to the highest setting and continue to whip until all the butter and shortening are incorporated and the mixture is smooth and creamy. Transfer to a plastic container until ready to use.
  11. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 392.04 Kcal (1641 kJ)
Calories from fat 126.57 Kcal
% Daily Value*
Total Fat 14.06g 22%
Cholesterol 151.53mg 51%
Sodium 418.17mg 17%
Potassium 426.34mg 9%
Total Carbs 58.14g 19%
Sugars 25.31g 101%
Dietary Fiber 1.79g 7%
Protein 8.75g 17%
Vitamin C 0.6mg 1%
Iron 3.8mg 21%
Calcium 138.9mg 14%
Amount Per 100 g
Calories 282.48 Kcal (1183 kJ)
Calories from fat 91.2 Kcal
% Daily Value*
Total Fat 10.13g 22%
Cholesterol 109.18mg 51%
Sodium 301.31mg 17%
Potassium 307.19mg 9%
Total Carbs 41.89g 19%
Sugars 18.24g 101%
Dietary Fiber 1.29g 7%
Protein 6.3g 17%
Vitamin C 0.4mg 1%
Iron 2.7mg 21%
Calcium 100.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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