Double Coconut Cake With Fluffy Coconut Frosting

Name: Double Coconut Cake With Fluffy Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 tablespoon cake flour; 2 1/4 cups sifted cake flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 2/3 cups sugar; 1/3 cup butter, softened; 2 large eggs; 1 (14 ounce) can light coconut milk; 1 tablespoon vanilla; 2/3 cup sweetened flaked coconut, divided; Fluffy Coconut Frosting; 4 large eggs; 1/2 teaspoon cream of tartar; 1 dash salt; 1 cup sugar; 4 tablespoons hot water; 1/2 teaspoon vanilla; 1/4 teaspoon coconut extract

Servings: persons

cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14 ounce) can light coconut milk
1 tablespoon vanilla
2/3 cup sweetened flaked coconut, divided
Fluffy Coconut Frosting
4 large eggs
1/2 teaspoon cream of tartar
1 dash salt
1 cup sugar
4 tablespoons hot water
1/2 teaspoon vanilla
1/4 teaspoon coconut extract

1
Preheat oven to 350 degrees.
2
Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
3
Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
4
Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
5
Add eggs, one at a time, beating well after each addition.
6
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
7
Stir in vanilla.
8
Pour batter into prepared pans.
9
Sharply tap the pans once on countertop to remove air bubbles.
10
Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
11
Cool in pans 10 minutes on wire racks, and remove from pans.
12
Cool completely on wire racks.
13
Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
14
Sprinkle with 1/3 cup coconut.
15
Top with remaining cake layer, spread remaining frosting over top and sides of cake.
16
Sprinkle with 1/3 cup coconut over top of cake.
17
Store cake loosely covered in refrigerator.
18
Fluffy coconut Frosting:
19
Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
20
Combine sugar and water in a saucepan, bring to a boil.
21
Cook, without stirring, until candy thermometer registers 238 degrees.
22
Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
23
Stir in extracts.

1158

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: cooking spray, 1 tablespoon cake flour, 2 1/4 cups sifted cake flour, 2 1/4 teaspoons baking powder, and more.

Yes, Double Coconut Cake With Fluffy Coconut Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!