COCONUT CAKE WITH MERINGUE FROSTING
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
- Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap. Transfer to freezer for 15 to 20 minutes.
- Using a serrated knife, trim tops of cake layers to make them level. Place one layer on a cake plate; spread top with 1 1/2 cups meringue. Top with remaining layer, cut side up. Using offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, up to 3 days.
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Jannatul Ferdaous
[email protected]I can't wait to try this recipe again.
Shaista Angel
[email protected]This cake is a bit pricey to make, but it's worth every penny.
MD Sahel Ali
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were amazing.
Matt Wootters
[email protected]This cake is definitely a showstopper. It's so beautiful and delicious.
Bafana Dlamini
[email protected]I'm so glad I tried this recipe. It's my new favorite coconut cake.
kumar shuvo
[email protected]This cake is perfect for any occasion. It's sure to be a hit with your family and friends.
Linda Greene
[email protected]I wouldn't recommend this recipe to anyone.
Johnny L Williams
[email protected]This cake was a disaster. The frosting was too runny and the cake was overcooked.
Eric Elijah
[email protected]I wasn't a fan of the meringue frosting, but the cake itself was good.
Kristy Murray
[email protected]The cake was a little dry, but the frosting was delicious.
Noel Matea
[email protected]This is the best coconut cake I've ever had. The frosting is to die for.
geoffrey mccauley
[email protected]I made this cake for a party and it was a huge success. Everyone loved it!
Femina Ndaba
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. The results are stunning and delicious.
Angeleah Eggers
[email protected]I love the combination of the coconut cake and the meringue frosting. It's a perfect balance of sweetness and richness.
T Sports HD
[email protected]This cake is a dream come true! The coconut flavor is rich and decadent, and the meringue frosting is light and fluffy. I've made this cake twice now, and it's been a hit both times.