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.
The addition of this type of frosting to the interior left this cake beyond moist.
- 1 1/2 c white sugar
- 1/2 c water
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1 tsp. coconut extract
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
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.
The addition of this type of frosting to the interior left this cake beyond moist.
- 1 1/2 c white sugar
- 1/2 c water
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1 tsp. coconut extract
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
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!
ok, maybe I am blind, but the last thing in the post is the icing recipe
Icing was gritty from sugar. Powdered sugar would have been much better. Thumbs down.
Hi Christine- So sorry you didnt like the frosting! It should definitely not be grainy at all. I found that when the ingredients were heated together the sugar dissolved nicely… wonder why that didnt happen when you made it? Maybe not enough heat? Better luck next time.
Hi just came across your beautiful blog great job -this cake looks fantastic was wonderin if I could add dessicated coconut to the white cake batter
I want to make this into cupcakes. How long do you think I should bake them? Thanks!
This looks amazing. Going to make it for my husband’s birthday this weekend. Did you use a box chocolate cake mix? Or another specific recipe?
Thanks
I follow all your cake
you are simply awesome
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?