Something that I really want to focus on here at i am baker is recipe quality. I have spent a year getting my feet wet in decorating, and now I want to stick my toes into the recipe pool.
So my goal is to start with the basics. To find a great basic recipe then to tweak it to fit my needs.
My first trial is with white cake.
Coconut Frosting
Ingredients
- 1 1/2 c white sugar
- 1/2 c water
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1 tsp. coconut extract
Instructions
- In a double broiler (or a stove top safe glass bowl over the top of a pot of boiling water) combine sugar, water, egg whites, and cream of tartar with electric mixer and whisk attachment until combined, about 30 seconds. Place bowl on top of pan of boiling water (water should only be about 1-2 inches deep) and beat with electric whisk attachment for seven minutes until soft peaks occur. Remove from heat and add coconut extract. Beat for 2 to 3 minutes or more until frosting is spreading consistency
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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I love white cake and love it when it is soft and light and airy (but not spongy). However, the thing I like best about white cake is that it lends itself so easily to other flavors. You can pair it with a fantastic chocolate frosting or a super sweet strawberry sauce. (say that 3 times fast)
Or in this case, the soft elegance of coconut.
Traditionally, a coconut cake is accompanied by coconut filling and frosting.
But I am weird and only like a hint of coconut… hence a white cake with coconut topping.
Or, after it was all said and done, white cake, chocolate cake, and coconut frosting with decorative coconut flakes.
So, after all that confusion, I will get back to the point. White cake.
Coconut Frosting
Ingredients
- 1 1/2 c white sugar
- 1/2 c water
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1 tsp. coconut extract
Instructions
- In a double broiler (or a stove top safe glass bowl over the top of a pot of boiling water) combine sugar, water, egg whites, and cream of tartar with electric mixer and whisk attachment until combined, about 30 seconds. Place bowl on top of pan of boiling water (water should only be about 1-2 inches deep) and beat with electric whisk attachment for seven minutes until soft peaks occur. Remove from heat and add coconut extract. Beat for 2 to 3 minutes or more until frosting is spreading consistency
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Since I was covering this cake with coconut, I used a majority of the frosting on the internal structure, alternating between each layer of white and chocolate.
The addition of this type of frosting to the interior left this cake beyond moist.
The final result was delicious.
Like, I am going to start making this for peoples birthdays as a special treat delicious.
The white cake was distinctive and delectable, and can easily stand on its own!
I’m looking for the Coconut cake using coconut oil. Can’t find it.
It seems the batter is very thick and there doesn’t seem to be very much of it in the cake pans. Is this normal?
OMG.. this looks amazing.. did I miss link to the chocolate part of cake?? I need this!
you gave the recipe on how to make the coconut frosting without how much coconut flakes to use, or when to add the coconut flakes