Thursday, March 12, 2015

Southern Coconut Cake

This coconut cake is very popular in the southern region of United States, which the cake is frosted with creamy white cream cheese frosting and cover with coconut flakes. And Completely Delicious has successfully inspired me to make one. I love how simple it is presented and I can even imagine the taste of the coconut flavour. Finally, made this on hubby's birthday eventhough we're celebrating it.

Ingredients for cake :
(A)
5 egg whites
1/2 cup  milk
1 TB  coconut essence

(B)
2-1/2 cup  all purpose flour
2 TB  corn flour
1-1/2 cup  sugar (actual 2-1/3 cups)
4 tspn  baking powder

(C)
1/2 tspn  salt
230gm  butter, softened at room temperature
1 cup  coconut milk

Method :
(1)  whisk egg white till foamy then beat in milk & coconut essence, set aside.
(2)  now, cream ingredients (C) till well mixed then fold in ingredients (B) mixture till well combined.
(3)  next beat in mixture (A) till well mixed.
(4)  pour batter to a 8" baking tray lined with parchment paper then bake at preheated oven 175'C for about an hour or till the cake set.
(5)  let cake cooled in tray for 10 minutes before removing it out on the rack.
(6) finally, divide the cake into half then frost the cake as desired and cover with coconut flakes.

Ingredients for cream cheese frosting :
250gm  cream cheese, at room temperature
125gm  butter, at room temperature
3 cups  icing sugar, sifted (actual 4 cups)
3 TB  coconut powder
1 tspn  coconut essence
1/2 cup  whipping cream (do not whipped)

*100gm  coconut flakes for coating

Method :
Combine everything into mixing bowl and beat till creamy white then keep refrigerated for an hour before used.    (Note :  this frosting recipe is perfect for 3 layers cake)

The cake is good overall very rich but a bit too sweet for me & hubby. Will try to work out the frosting again in future.Will definitely give it another try out.

9 comments:

Veronica Ng said...

Hi Kristy, cakes made with egg whites are usually light. Your coconut cake looks so delicious. Thank you for sharing. I have tubs of frozen egg whites sitting in my freezer, now I know what to do with them.

Rebecca Subbiah said...

this looks so good the Southern folks would be proud

Medeja said...

I am sure I would like such cake. It looks really good!

Anonymous said...

Hi Kristy, if I omit cornflour, will there be any changes in my cake after baked. Thk you.

My Little Space said...

Hi anonymous,
First of all, thanks so much for stopping by my humble little space. To your answer, yes, you can omit cornflour or you may substitute all purpose flour with 3 cups of cake flour instead, which is much lighter. I was run out of cake flour the other day, so has chosen to use all purpose flour on this recipe.
Have fun!
Blessings, Kristy

Angie Schneider said...

My...what a decadent and beautiful layered cake!

Anonymous said...

Hi Kristy, does that mean that cake flour can be homemade by using all purpose flour + 2TB of corn flour? Thanks.

My Little Space said...

Hi anonymous,
Yes, cake flour can be substitute by using all purpose flour mixing with cornflour.
I'm sure this link will help.
http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/

Regards,
Kristy

lena said...

hi kristy! i can imagine how coconut-y this cake is and looks very impressive with the coconut flakes all over! have a lovely week ahead!

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