A resplendent crown of fresh, juicy redstrawberries tops this scrumptious homemade coconut cake withfluffy white frosting.
Recipe: Coconut StrawberryCake
For Cake: Nonstick cooking spray All-purpose flour for dusting 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs, separated* 1 cup “lite” coconut milk 1/2 teaspoon coconut extractFor Icing: 1 cup granulated sugar 1/3 cup water 1/4 teaspoon cream of tartar 3 large egg whites 1 teaspoon coconut extractFor Cake Assembly: 1 cup unsweetened shredded coconut, toasted 1/2 cup strawberry preserves 4 cups (about 1 1/4 pounds) whole stemmed California strawberries
To make cake: Place oven rack in bottomthird of oven; heat oven to 350°F (175°C). Spray two8-inch cake pans with nonstick cooking spray. Line bottom ofeach pan with a circle of parchment paper, spray the paper anddust inside of each pan with all-purpose flour, tapping out excess.
Sift together cake flour, baking powderand salt; set aside.
In bowl of electric mixer with paddleattachment, cream butter at medium speed until soft and light.Add sugar and continue to mix about 5 minutes or until lightand fluffy. Add egg yolks one at a time, beating after each additionuntil completely mixed.
On low speed, alternately add flour mixturein 3 additions and coconut milk in 2 additions, beginning andending with flour mixture.
Add extract and beat at low speed untilcompletely mixed.
In clean bowl with whisk attachment, beategg whites at high speed to soft peaks. Gently fold one thirdof the egg whites into the batter; fold in remaining egg whitesgently but thoroughly.
Divide batter between prepared cake pansand bake about 35 minutes or until cake springs back when touchedand toothpick inserted into center comes out clean. Cool on rack5 minutes; run a small knife around edge of each pan and carefullyinvert cake onto rack. Remove pan and cool cake completely; removepaper before assembling cake.
To make icing: In small saucepan combinesugar, water and cream of tartar. Bring to a boil, covered, overmedium heat; do not stir. When sugar is completely dissolved,uncover and boil 5 minutes longer.
In bowl of electric mixer with whisk attachment,beat egg whites at high speed to soft peaks. Continue to beatwhile slowly pouring hot syrup onto egg whites; add extract andbeat until cool.
To assemble cake: Spread 1/4 cup of thepreserves on top of 1 cake layer. Thinly slice 2 cups of thestrawberries and arrange in 1 layer on top of preserves. Spreadremaining 1/4 cup preserves on bottom of second cake layer andinvert onto first layer. Spread icing on top and sides of assembledlayers; pat coconut onto sides of cake. Arrange remaining strawberrieson top of cake, stem side down.
Makes 8 to 10 servings.
*Both the egg yolks and whites of the 3″separated” eggs will be used in the cake batter, the3 egg whites for the icing are 3 more. All in all, you will need6 egg whites to complete this recipe.
Tips: Substitute white cake made from amix; add 1/2 teaspoon of coconut extract to batter. Substitutepre-made white frosting; add coconut extract to taste.
Nutrition Information Per Serving (1/8of cake): 527 calories; 22 g fat; 101 mg cholesterol; 254 mgsodium; 79g carbohydrate; 3 g fiber; 6g protein