Coconut Cake with Buttercream Frosting Recipe

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Coconut Cake with Buttercream Frosting
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Ingredients
19
Count
Nutrition
289
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
  3. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
  4. Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.
  5. To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).
  6. Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
  7. Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.62 Kcal (1208 kJ)
Calories from fat 107.01 Kcal
% Daily Value*
Total Fat 11.89g 18%
Cholesterol 63.47mg 21%
Sodium 152.58mg 6%
Potassium 186.48mg 4%
Total Carbs 40.63g 14%
Sugars 25.16g 101%
Dietary Fiber 0.6g 2%
Protein 5.83g 12%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 50.6mg 5%
Amount Per 100 g
Calories 322.44 Kcal (1350 kJ)
Calories from fat 119.55 Kcal
% Daily Value*
Total Fat 13.28g 18%
Cholesterol 70.91mg 21%
Sodium 170.46mg 6%
Potassium 208.33mg 4%
Total Carbs 45.39g 14%
Sugars 28.1g 101%
Dietary Fiber 0.67g 2%
Protein 6.51g 12%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 2mg 10%
Calcium 56.6mg 5%

* 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

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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