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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year. Ingredients:
5 eggs, separated |
3 tablespoons crystallized ginger |
1-1/2 cups sugar, divided |
2-1/4 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1/2 cup canola oil |
1/4 cup water |
2 teaspoons coconut extract |
1 teaspoon cream of tartar |
frosting: |
1 cup butter, softened |
8 cups confectioners' sugar |
1/2 cup evaporated milk |
2 teaspoons coconut extract |
1/2 teaspoon salt |
2-1/2 cups flaked coconut, toasted |
candied orange and lime peel |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.
3. In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended.
4. Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.
5. Gently spoon into three ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. In a large bowl, beat butter until fluffy. Add the confectionersâ sugar, milk, extract and salt; beat until smooth.
8. Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel. Refrigerate until serving. Yield: 16 servings.
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