A Southern Staple: Michele's Recipe for Coconut Cake

Light. White. Sah-weet. Coconut cake is a southern standard, with a version printed in every Southern Living compilation book I”ve been able to get my hands on. Here”s my take on this fluffy confection which is a recipe staple for all Southern ladies:

Consider it a crash-course in making a cake from scratch.

I won”t lie to you, it”s going to take multiple steps and make lots of dirty dishes. If you are a coconut cake lover, or want to impress the pants off someone who is, it”s so very worth it. This cake also introduces several techniques that you can use in many recipes.

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But don”t be intimidated!!

Read the instructions several times, gather your ingredients and get organized before you start mixing anything. Take it one step at a time and you will do great! Unlike some cakes, this one does not get better after a day or two. You will want to serve it the day you frost it. But, you can make the cake ahead to save on time.

The Cake:

Most recipes for a coconut cake have you make a basic white cake, and let the coconut pressed to the frosting carry the flavor. I don”t agree with that logic. If we”re having coconut cake, let”s have some COCONUT cake. 🙂

Prepare three 8″ round cake pans. Tear out 3 sheets of parchment paper and using one of your pans, trace a circle onto each piece of paper. Cut out the circles and place them in the bottom of your pans. Then spray the whole inside of the pan (paper and all) with non-stick spray.

Preheat your oven to 350

Gather your ingredients:

3/4 cup egg whites

1/2 cup sugar

1 1/2 sticks of butter

2 cups sugar

1 1/2 tsp salt

3 1/3 cups all purpose flour

1 1/2 tsp baking powder

3/4 tsp cream of tartar*

1 1/4 cup milk

1 tsp vanilla extract

1/2 cup Cream of Coconut*

Pour the egg whites into the bowl of your stand mixer (which you have meticulously cleaned). Using the whisk attachment (also VERY clean) beat the egg whites until foamy – think very thick bubbles in the bubble bath. While the mixer is running, slowly add 1/2 cup sugar to the eggs and beat until stiff peaks form. Transfer your stiff-peaked egg whites to a very clean glass or metal bowl.

Replace the bowl to the mixer, and with the paddle attachment, cream the butter, sugar and salt until very light in color (almost white) and fluffy.

While that is mixing, sift the flour, baking powder and cream of tartar onto a sheet of wax paper. (lift the edges of the wax paper to make a “U” for an easy way to pour the flour into your mixing bowl) Whisk the milk, vanilla and cream of coconut into a large measuring cup with a spout.

When the butter and sugar are well creamed, alternately add the flour mixture and the milk mixture to the bowl. I usually do this in three rounds…flour then milk, flour then milk, flour and milk. Mix just until combined after each addition. Turn the mixer off and remove the bowl. Use a spatula to scrape the bottom of the bowl and make sure all of the ingredients are incorporated.

Get your egg whites and scoop about a 1/3 of them into your cake batter. You are going to lighten the batter with this first bit off egg, so you can stir it firmly into the batter until you can”t see any streaks of egg white. Add the remaining eggs, but this time, gently fold them into the batter. You want to keep the majority of the air in the meringue to help keep the cake light, so tread lightly, mix with care.

Pour the batter evenly into the 3 prepared pans and bake at 350 for 35-40 minutes. You will know the cakes are done when 1. they are golden brown. 2. The tops spring back when lightly touched 3. The sides of the cake start pulling away from the sides of the pan and 4. a toothpick inserted into the center of the cake comes out clean.

Allow the cakes to cool in the pan for 10 minutes and then turn them out onto cooling racks. Remove the parchment paper and allow to cool completely. If the cake domed or baked lopsided, use a serrated bread knife to trim the cake and make the top even.

If you are wanting to make the cake ahead, this is the point at which you could wrap your cakes tightly in plastic wrap and put them in the freezer up to two weeks, or in the fridge to use the next day. The cake should be assembled and served the same day, because this frosting, while lovely, doesn”t last long…

Seven Minute Frosting:

Find a pot that the bowl from your stand mixer will fit onto the top of snuggly. Add 1 -2 inches of water to the pot and bring to a boil, then reduce heat to medium to allow the water to simmer.

In the bowl of your stand mixer add:

4 egg whites

2 1/2 cups sugar

2 Tbsp corn syrup

1/2 cup water

pinch of salt

Place your mixing bowl on top of the pot of simmering water (water should not touch the bowl) and with an electric hand mixer beat the mixture for about 7 minutes, or until the temperature comes to 160 degrees on a candy thermometer. It should be glossy and thick, able to hold soft peaks.

Move the bowl back to your stand mixer and with the whisk attachment, beat on high until the frosting is very thick and the bowl is cool to the touch. Spread about a heaping 1/2 cup of frosting between your cake layers and then cover the cake with the remaining frosting. Finish the cake by gently pressing sweetened (or unsweetened) shredded coconut to the sides and top of the cake.

As promised, it is pretty gosh-darn sweet. If you would like to cut down the sweet, try schmearing a thin layer of lemon curd between the cake layers instead of frosting. (Lemon curd is usually found by the jelly in the grocery store. I”ll give you a recipe another time if you want to make it yourself. But at this point, you”ve done so much, there”s no foul in buying pre-made.)

*Cream of Tartar: it”s not really cream, it”s a powder and you can find it in the spice section of the grocery store.

*Cream of Coconut: If you can”t find it by the shredded coconut in the baking aisle, try looking where they sell the drink mixes by the wine and beer section of the store. You will often find it close to the margarita salt and daiquiri syrups. When you open the can, the cream of coconut may have separated, especially if stored in a very cool space. Just whisk it a few minutes and it will return to it”s creamy state.

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If you”re like me, this is beginning to sound like a dare. You know that pin with the before (baked by a pro) and the after (baked by a mom-like-me) cupcake? I think I”m gonna need to do that here! Who”s up for the challenge?

Need help in the baking department? Ask away! Michele will be glad to answer any questions you have about this recipe or take suggestions for future baking blog posts! Oh, and don”t forget to pin this fab cookie recipe! Your family will thank you!

For more great recipes by Michele, click here.