Coconut Cake Recipe

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Coconut Cake
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Ingredients
15
Count
Nutrition
626
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. To make cake: Preheat oven to 350F and prepare two 9-inch round cake pans by buttering them. Cut two circles of parchment paper and place in the bottom of the cake pans. Butter paper and sprinkle pans with flour. Turn and shake pans to coat surface evenly and tap out excess flour.
  2. Using an electric mixer, beat butter until light and fluffy. Gradually add sugar, beating constantly until well incorporated.
  3. Add egg yolks one at a time, beating well after each addition.
  4. In a separate bowl, mix/sift cake flour, baking powder and salt together.
  5. Add dry ingredients to the butter mixture alternating with the buttermilk in 3 additions. Beat in vanilla and lemon zest.
  6. In a separate clean, dry mixing bowl, beat the 4 egg whites with a pinch of salt until medium-firm peaks form, but don't allow whites to become dry.
  7. Fold about a third of the whites into batter to lighten, then fold in the remaining whites (don't use an electric mixer for this part).
  8. Divide batter between the two pans and bake on middle rack of oven until a toothpick inserted in center comes out clean - about 30 minutes.
  9. Cool in pans on a rack for 10 minutes and then turn out onto cooling racks to cool completely.
  10. To make frosting: Combine sugar, water and lemon juice in a small saucepan. Bring to a boil over high heat, stirring only until sugar dissolves. Cook syrup until it reaches a soft-ball stage 234F on a candy thermometer. Cool slightly.
  11. In a clean, dry bowl, using an electric mixer, beat the 2 egg whites until frothy. With beaters running, slowing pour in the warm syrup. Beat in vanilla and continue beating until cool and thickened.
  12. To assemble cake: Arrange one cake layer on a serving platter. Spread top evening with about 1/2 cup frosting. Pat about 1/2 cup of shredded coconut over this layer. Set second layer on top. Spread top and sides of cake with remaining frosting. Gently pat the remaining shredded coconut onto the frosting and around the sides and sprinkle generously over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 625.95 Kcal (2621 kJ)
Calories from fat 254.32 Kcal
% Daily Value*
Total Fat 28.26g 43%
Cholesterol 140.48mg 47%
Sodium 196.74mg 8%
Potassium 308.23mg 7%
Total Carbs 87.12g 29%
Sugars 57.5g 230%
Dietary Fiber 1.73g 7%
Protein 8.18g 16%
Vitamin C 0.9mg 2%
Vitamin A 0.2mg 7%
Iron 3.4mg 19%
Calcium 101.5mg 10%
Amount Per 100 g
Calories 324.11 Kcal (1357 kJ)
Calories from fat 131.69 Kcal
% Daily Value*
Total Fat 14.63g 43%
Cholesterol 72.74mg 47%
Sodium 101.87mg 8%
Potassium 159.6mg 7%
Total Carbs 45.11g 29%
Sugars 29.77g 230%
Dietary Fiber 0.89g 7%
Protein 4.24g 16%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 7%
Iron 1.8mg 19%
Calcium 52.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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