Coconut Cake

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  • Cook time icon 30 minutes Prep | 25-30 minutes Cooking
Coconut cake w-slice & Duke's

Cake

  • 2¾ cups all purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1½ cups sugar
  • ½ cup Duke's Mayonnaise
  • 2 eggs
  • 1 13.5 oz. can coconut milk

Frosting

  • 1½ cups sugar
  • ⅓ cup cold water
  • 2 egg whites
  • ¼ tsp. cream of tartar
  • 1 tsp. Sauer's Coconut Extract or Vanilla Extract
  • Shredded coconut for cake topping

Preparation

Preheat oven to 350°F. Grease and flour 2 round cake pans; set aside. Combine flour, baking powder and salt in a bowl. In another bowl, beat together sugar and mayonnaise. Adds eggs and coconut milk and continue beating until well blended. Add flour mixture to bowl and beat on low until combined. Pour into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean; do not over-bake. Cool in pans for about 10 minutes, then cool completely on racks before frosting. For frosting, combine sugar, water, egg whites and cream of tartar in the top of a double boiler or in a metal bowl that fits in a large saucepan with space for water in saucepan (upper pan or bowl should not touch water in saucepan). Beat ingredients for about 30 seconds or until blended. Set over boiling water and continue beating on high for about 7 minutes or until mixture forms stiff peaks. Remove from heat and beat in extract. Frost cooled cake, then sprinkle with shredded coconut as desired.

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