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
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.
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!
Looks absolutely perfect!
Wow! This cake is one I can taste right now! Yum!!!!
I made this today, as a layer cake, with a cream cheese-based coconut frosting for the layers and sides, then for the top I made a ganache from melted Bounty bars. OH MY GOD. It took me to another level, taste-wise!!!!! Thanks for the inspiration!!!
Hey there! I just stumbled upon your blog today and this coconut cake of yours caught my eye. I’ve wanted a coconut cake for the past two years for my birthday, but no one knew how to make one (a girl can’t bake her own birthday cake!). I’m saving this for my next birthday!
I’m making this for my son’s 12th birthday in a couple of months. It’s just gorgeous! My to-be 7 year old will need his own cake on the same day, so I can’t wait to see what other ideas you have. Thank you!
That cake looks SO good!!! I’m bookmarking this. I definitely have to try it! Love that 7-minute frosting too! 🙂
Just used this for a birthday part as alternative to the icing recipe with the “Pina Colada Cake” recipe in Sky High Cakes (3-layer cake recipe book). Big hit and this icing is so easy to work with, plus no fat?!? (Or almost none – I mean – there’s enough fat and sugar in the cake if you can avoid fat and have it taste just as good…)
It’s funny because I had never heard of this sort of ‘meringue-like’ icing recipe, but as I was cooking it my mother-in-law arrived, and immediately she said “oh you’re making 7-minute icing!”…maybe this recipe USED to be better-known, or maybe my family is weird.
Went beautifully with the rum brown sugar cake and pineapple filling from the Sky High recipe, and this icing made plenty to ice the top and sides of a 3-layer cake.
Thanks for sharing!
Hey! I am just in the process of baking the white cake ( I am actually going to use it to make a checkerboard cake! ) but just a question…your ingred. list says baking powder, but your instructions say baking soda…I am going to assume you mean baking powder?
I was about to write the same thing Marie Baars wrote regarding the powder/soda thing, but I just went with powder since that’s what the listed ingredients said.
My other question is to the consistency of the batter…it’s so thick. Like cookie batter thick. Is this normal for this recipe?
How thick does this cake end up being? I feel like I might have made a mistake as my cake definitely isn’t very tall… Does it get much thicker than when you pour the batter in?