Coconut Cake With Fluffy Icing Recipe

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Coconut Cake With Fluffy Icing
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Ingredients
21
Count
Nutrition
664
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
  2. Add cornstarch and whisk to dissolve.
  3. Add sugar, egg yolks, butter, lemon zest and salt.
  4. Cook over medium heat, whisking constantly, until mixture comes to a simmer.
  5. Reduce heat to low and whisk 1 minute.
  6. Strain through a coarse sieve into a medium bowl.
  7. Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
  8. (Filling may be prepared up to 2 days in advance).
  9. To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans.
  10. Line bottoms with parchment paper.
  11. In medium bowl, sift flour, baking powder and salt.
  12. In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
  13. Beat in egg yolks one at a time, then vanilla.
  14. On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
  15. Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
  16. In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
  17. Whisk 1/4 of the whites into the batter, then fold in the remainder.
  18. Spread mixture evenly in pans.
  19. Place in oven on center rack.
  20. Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
  21. Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
  22. Let cakes cool in pans on wire racks for 10 minutes.
  23. Invert and remove from pan and peel off parchment paper.
  24. Tun right sides up and cool completely.
  25. To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
  26. Place over simmering water.
  27. Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
  28. Remove from heat and beat in vanilla.
  29. Continue beating 5 minutes, or just until stiff peaks form.
  30. Place one layer upside down on serving plate.
  31. Spread with half of lemon filling.
  32. Place second layer on top, right side up.
  33. Spread with remaining half of filling.
  34. Add the final layer right side up.
  35. Spread icing over top and sides of cake.
  36. Press handfulls of coconut all over icing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 664.24 Kcal (2781 kJ)
Calories from fat 300.18 Kcal
% Daily Value*
Total Fat 33.35g 51%
Cholesterol 224.69mg 75%
Sodium 144.83mg 6%
Potassium 257.05mg 5%
Total Carbs 84.29g 28%
Sugars 52.38g 210%
Dietary Fiber 1.52g 6%
Protein 9.92g 20%
Vitamin C 11.7mg 19%
Vitamin A 0.3mg 9%
Iron 3.9mg 21%
Calcium 62.5mg 6%
Amount Per 100 g
Calories 310.95 Kcal (1302 kJ)
Calories from fat 140.52 Kcal
% Daily Value*
Total Fat 15.61g 51%
Cholesterol 105.18mg 75%
Sodium 67.8mg 6%
Potassium 120.33mg 5%
Total Carbs 39.46g 28%
Sugars 24.52g 210%
Dietary Fiber 0.71g 6%
Protein 4.64g 20%
Vitamin C 5.5mg 19%
Vitamin A 0.1mg 9%
Iron 1.8mg 21%
Calcium 29.3mg 6%

* 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

  • 15.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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