Fresh Coconut Cake Recipe

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Fresh Coconut Cake
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Ingredients
18
Count
Nutrition
445
Calories
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Ingredients:

  • cooking spray
  • 1 tbsp cake flour
  • 12 oz sifted cake flour (about 3 cups)
  • 1/4 tsp salt
  • 1 3/4 cups sugar, divided
  • 1 tsp vanilla
  • 6 large egg whites
  • 4 large egg whites
  • 1/8 tsp salt
  • 2 tbsp sugar
  • 1 1/4 cups sugar
  • 1/4 cup water

Directions:

  1. To prepare the cake, preheat oven to 350°.
  2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
  3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.
  4. To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.
  5. Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake loosely covered in refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 445.4 Kcal (1865 kJ)
Calories from fat 196.76 Kcal
% Daily Value*
Total Fat 21.86g 34%
Cholesterol 20.44mg 7%
Sodium 118.91mg 5%
Potassium 336.9mg 7%
Total Carbs 58.16g 19%
Sugars 23.75g 95%
Dietary Fiber 0.69g 3%
Protein 6.09g 12%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 3%
Iron 2.8mg 15%
Calcium 46.8mg 5%
Amount Per 100 g
Calories 344.01 Kcal (1440 kJ)
Calories from fat 151.97 Kcal
% Daily Value*
Total Fat 16.89g 34%
Cholesterol 15.79mg 7%
Sodium 91.84mg 5%
Potassium 260.21mg 7%
Total Carbs 44.92g 19%
Sugars 18.35g 95%
Dietary Fiber 0.53g 3%
Protein 4.7g 12%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 3%
Iron 2.1mg 15%
Calcium 36.1mg 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

  • 10.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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