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Double Coconut Cake

This Double Coconut Cake is a two layer, light coconut cake, that is filled and frosted with coconut meringue frosting and sweetened flaked coconut.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16
Calories 263kcal
Author Sandra

Ingredients

Double Coconut Cake

  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup sugar
  • 1/3 cup butter softened
  • 2 large eggs
  • 14 ounces light coconut milk
  • 1 tablespoon vanilla extract

Coconut Meringue Frosting

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • pinch salt
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract

Instructions

  • Preheat oven to 350 degrees.
  • Spray with cooking oil 2-9 inch round cake pans, dust with flour.
  • In a small mixing bowl combine flour and cornstarch and stir 3 times, then add in baking powder and salt.
  • Place sugar and butter in a large mixing bowl and beat with an electric mixer for 5 minutes or until well blended. Add eggs, one at a time making sure each egg is well incorporated until adding the next one. Beat well until well combined.
  • Add flour mixture and coconut milk adding alternately, beginning and ending with the flour mixture. Stir in vanilla.
  • Pour batter into the prepared pans, half of the batter in each. Tap pans slightly against the counter to remove any air bubbles. Place in preheated oven and bake for 30 minutes or until toothpick entered into the center comes out clean.
  • Cool pans for 10 minutes on cooling rack, then remove cake from pans. Cool the cakes completely on wire cooling rack.
  • Beat egg whites, cream of tartar, and salt in a large bowl on high speed until stiff peaks form. Set aside.
  • In a small sauce pan combine sugar and water and bring to a boil. Cook the water and sugar without stirring until a candy thermometer reaches 238 degrees. Immediately pour hot sugar in a stream over the egg whites, beating with an electric mixer on high until well combined. Stir in coconut extract.
  • Place one cake on plate or cake stand and spread 1 cup of the frosting and 1/3 cup of flaked sweetened coconut. Top with remaining cake layer, the spread the remaining frosting on the top and on the sides of the cakes. Sprinkle 1/2 cup of flaked sweetened coconut or toasted flaked sweetened coconut.

Notes

Total time does not include the time to cool the cake.

Nutrition

Calories: 263kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 108mg | Sugar: 33g | Vitamin A: 150IU | Calcium: 31mg | Iron: 0.9mg