Old Fashioned Coconut Cake
This Old Fashioned Coconut Cake is a classic dessert with a rich coconut flavor and a fluffy frosting.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 3 cups all-purpose flour measured correctly
- 2 teaspoons baking powder
- 1 cup unsalted butter room temperature
- 2 cups extra fine granulated sugar
- 4 large eggs room temperature
- 1 cup whole milk not low-fat
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 can Bakers Joy Spray or preferred non-stick spray
For the 7 Minute Frosting
- 1.5 cups extra fine granulated sugar Dixie Crystal recommended
- ⅛ teaspoon salt
- 1 tablespoon light Karo syrup
- ¼ cup cold water
- 3 large egg whites room temperature
- 2 teaspoons vanilla extract
- 1 bag sweetened coconut flakes Baker’s Angel Flaked-blue bag recommended
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking pan with Bakers Joy Spray.
- In a mixing bowl, combine flour and baking powder. In another bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk, vanilla extract, and coconut extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared baking pan and bake for 30-40 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the 7 Minute Frosting. In a saucepan, combine sugar, salt, Karo syrup, and cold water. Bring to a boil and cook for 1 minute.
- In a mixing bowl, beat the egg whites until soft peaks form. Gradually pour the hot syrup into the egg whites while beating constantly. Continue beating until the frosting is thick and glossy. Stir in vanilla extract and fold in coconut flakes.
- Once the cake has cooled, frost it with the 7 Minute Frosting and serve.
Notes
For best results, use room temperature ingredients and ensure the cake is completely cooled before frosting.