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
5 from 1 vote

Coconut Frosting

Prep Time 10 mins
Total Time 10 mins
The addition of this type of frosting to the interior left this cake beyond moist.

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.

 

Coconutcakered

 

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.

Coconutcakered1

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.

IMG_7570.stamp

 

So, after all that confusion, I will get back to the point.  White cake.

 

IMG_7560.stamp

 

Coconut Frosting
5 from 1 vote

Coconut Frosting

Prep Time 10 mins
Total Time 10 mins
The addition of this type of frosting to the interior left this cake beyond moist.

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.

 

IMG_7552.stamp

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!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. looks delicious…I adore coconut!
    I did your trick of wrapping the wet rag around the pan for making a level cake….worked like a charm.

  2. White cake doesn’t do it for me. But my mom makes a yellow cake with sour cream coconut frosting that we have to have Every Single Christmas (we dare not more than once a year!).
    It looks beautiful, though! And I too think you need a stand mixer. I got my first one yesterday! It was a Christmas present but I was hemming and hawing about which model I wanted. I ended up with bowl-lift. I asked for some lil PME tips for my birthday this weekend. I can’t wait to make some cookies!

  3. That looks super good! I love the flavor of coconut (but not really the texture of flakes). I wish I wasn’t on a diet, or I’d try this!

  4. pairing this white cake with chocolate cake, is a good idea. Pleasing to the eye, and the pallate.I love to bake, and always looking for a new idea to try.

  5. I think I’m going to make this but using a coconut cake in between the chocolate and almonds in the frosting so it tastes like an Almond Joy. Love it.

  6. Oh my gosh I so want a peice of that right now. That looks like truely the yummiest cake of all. Um, can you mail me a slice of that yummy heaven?

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