Coconut Cake

Serve your guests with this coconut cake – a perfect Christmas dessert.

  • Prep Time 1 hr 25 min
  • Total Time 1 hr 45 min
  • Servings 16

Ingredients

Cake

2 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon salt
1
cup butter, softened
2
cups sugar
4
whole eggs
1 1/2
teaspoons vanilla
1 1/2
teaspoons almond extract
1
cup milk

Boiled Frosting

1 1/2
cups sugar
1/2
cup water
4
egg whites
1/2
teaspoon cream of tartar
1/8
teaspoon salt
6
large marshmallows, cut into small pieces

Filling

2
tablespoons sugar
1/4
cup reduced-fat (lite) coconut milk (not cream of coconut)
2
to 3 cups flaked coconut
  • 1 Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
  • 2 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
  • 3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4 In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
  • 5 In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
,
% Daily Value
Total Fat
17g
17%
(Saturated Fat
12g,
12%
),
Sodium
402mg
402%;
Total Carbohydrate
72g
72%
(Dietary Fiber
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 3 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.