Coconut Cake
Chic coconut curls give this classic layer cake from Martha Stewart a truly sophisticated presentation. Three layers of light and fluffy cake, covered with a lush swirl of seven-minute frosting and a shower of coconut curls.
Equipment
- Three 6-inch round cake pans or four 4 1/2-inch round cake pans
Ingredients
- 1 3/4 cups all-purpose flour, plus more for the pans
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed unsweetened shredded coconut
- 3/4 cup canned coconut milk (not low-fat)
- 1 1/2 teaspoons vanilla extract
- 12 tablespoons unsalted butter, at room temperature, plus more for the pans
- 1 1/3 cups granulated sugar
- 2 large eggs
- 2 large egg whites
- Seven-Minute Frosting
- About 4 ounces shaved, flaked, or shredded unsweetened coconut, for garnish
Instructions
- Preheat the oven to 350°F (176°C). Line three 6-inch round cake pans or four 4 1/2-inch cake pans with parchment circles cut to fit. Butter and flour the paper and the pans.
- In a large bowl, combine the flour, baking powder, salt, and shredded coconut.
- In a small bowl, combine the coconut milk and vanilla.
- Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and egg whites and mix well. Add 1/3 of the flour mixture to the butter mixture, switch to a spatula, and stir just until incorporated. Then add 1/2 of the coconut milk mixture and stir just until incorporated. Repeat, adding 1/2 of the remaining flour mixture, then the remaining coconut milk mixture, and ending with the remaining flour mixture. Don't overmix.
- Divide the batter evenly among the cake pans. Bake until the top of the cake springs back when pressed lightly with a fingertip and a toothpick inserted in the center of each cake comes out clean, 20 to 25 minutes if using 6-inch pans, and 30 to 40 minutes if using 4 1/2-inch pans. The cakes will not color appreciably, so don't rely on its hue as an indication of doneness. Place the cakes in their pans on a wire rack and let cool completely.
- Working with one cake at a time, place the wire rack on top of the cake pan and invert the cake onto the rack. Then carefully invert it again so it's right side up. Repeat with the remaining cakes. Using a serrated knife, carefully slice off the mounded top of each cake to create a flat surface. (Reserve the sliced portion for nibbling, making into cake balls, or layering with sweetened whipped cream.)
- Place a trimmed cake on a cake stand or platter. Spread a generous portion of Seven-Minute Frosting over the top. Place the second cake atop the first cake and very thinly coat the top with frosting. Then stack the third (and, if using, fourth) cake on top and very thinly coat the top and sides of the stack of cakes to seal in the crumbs. This is called a crumb coat.
- Generously slather the cake with the rest of the frosting. Quickly sprinkle some of the coconut over the top of the cake before the frosting sets and will no longer let the coconut adhere. Then quickly and gently press the rest of the coconut onto the sides of the cake. Behold!
Notes
Coconut Cupcake Variation
When it comes time to divvy the batter between the springform or cake pans, instead spoon it into muffin tins fit with paper liners, filling each fully. You should have enough batter for about 20 cupcakes. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool the cupcakes completely in the tins on a wire rack. Once the cupcakes are cool, mound frosting on the tops and then quickly sprinkle with flaked or shredded coconut before the frosting sets.Nutrition
Serving: 1slice | Calories: 514kcal | Carbohydrates: 61g | Protein: 6g | Fat: 29g | Saturated Fat: 22g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 153mg | Fiber: 4g | Sugar: 37g