Something that I really want to focus on here at i am baker is recipe quality. Â 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. Â 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). Â However, the thing I like best about white cake is that it lends itself so easily to other flavors. Â 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. Â 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!
“At this point I place the cakes directly into the freezer and leave them there for at least an hour.”
So straight out of the oven into the freezer? You don’t let them sit for 10 minutes, remove from the pan, and then put in the freezer?
How many white layers and chocolate layers did you actually cook? Did you cook 3 of each or are these torted?
When you cook a cake this tall, how do you store it for the next few days? Most cake domes are not that tall.
Hi, I am wondering the same thing about the freezer. Do you let them cool long enough to take them out of the pan first or directly into the freezer? Thanks!
This is a beautifully layered cake, Amanda 🙂 P.S. – I’ve graduated from Le Cordon Bleu – working as a Specialty Pastry Chef and running a small business out of my home for now. Thank You for all of your kind thoughts, words, and encouragement. I’m still always in awe of your talent and photography! I wish you a very blessed 2011!
I am the same way Zoe!! I can only take so much, and even then actually eating coconut flakes is out of the question. I think I am going through some weird pregnancy stuff… for some reason I just love this flavor right now!!
Blessings!
Coconut cake is my favorite!
This is truly a talent I don’t have. Beautiful!
Oh, I would kill for a piece of this cake right now! My former m-i-l made a fabulous coconut cake and 7 Minute icing. I haven’t been successful in doing so ~ this recipe gives me hope.
Thanks so much for sharing your talent and creativity with us! I don’t know how you do it, especially being pregnant, but your efforts are truly appreciated.
Pat
I can’t take it – UNCLE!!! Amanda – you must stop torturing and taunting me so!! I vowed to give up the sugar and move more . . . wailing nowwwwwwwww
Really Amanda, it’s pretty awesome that I come to your site and lose weight, even if it is just water weight from salivating. Great recipe on the frosting. I love coconut, it’s one of my favorite. The cake as whole-beautiful!
O.k.- I don’t even like coconut. But this darling, sweet, fluffy *bow at the feet of its’ creator* cake is mighty tempting, I must say. (Just hope those feet are clean).
Beautiful cake Amanda! You always get my thumbs up-even when you talk about feet or ham balls 😉 xo