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!
Amanda, you list “butter” in the coconut cake recipe (and other recipes. I normally use unsalted butter. Please tell which butter – salted or unsalted that your recipe are calculated for.
thanks!!
Cheryl
Can I double the recipe? I want to make a sheet cake.
Or would it work without doubling the recipe? We have birthdays at work and I want to make a cake to bring into work.
Hi! I’m attempting to make this cake right now. I just put it in the oven actually, so I’m really excited to see how it turns out. One question – in the Joy of Baking recipe they put in baking powder instead of baking soda. Did you modify that purposefully or is that a mistake? I only noticed because I was putting away my ingredients and realized I never the baking powder, though it’s on the ingredient list. Does using baking soda change anything significant about the cake?
I’ll let you know how mine turns out! It’s one of my first cakes from scratch.
Ps. LOVE your site!
I’m about to make this cake and I want to know how your cake turned out with the baking soda/powder discrepancy? Please advise. Thanks!
Are saying that when you remove the cake from the oven you place it directly into the freezer – pan and all?
I’ve only recently come across your blog, but keep coming back to it, again and again. I’m LOVING it!!!! I agree, love white cake for it’s ability to pair well with any flavor.
I was wondering if I can make this cake in a 9 x 13 cake pan?
I dont have cake flour, can I use self raising or plain?
Do you have a good recipe for a WHIPPED CREAM FROSTING? I have your coconut cake in my oven just now…yum!
Lovely cake! I love chocolate and coconut together, and I’ve also been looking for a go-to white cake recipe. This is perfect! Thanks for sharing.
Also, I’m totally loving the new layout. I meant to say something before, but it slipped my mind! It’s perfect 🙂
Will have to mark this one. My FIL loves coconut cake and his wife hates to bake. I have been thinking of making a coconut cake for Christmas Eve this year. Thanks for the recipe.