Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup milk
- 4 large egg whites
For the Frosting: - 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened shredded coconut
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
Cake Preparation: - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Stir in 1/2 cup of the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Frosting Preparation: - In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Beat in milk and vanilla extract.
- Stir in the remaining 1/2 cup of shredded coconut.
Assembly: - Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of frosting on top.
- Top with the second cake layer and frost the top and sides of the cake.
- Decorate with additional shredded coconut, if desired.
History:
Coconut Cake has a rich history, with variations found in different cultures. The earliest known coconut cake recipe dates back to 1867 in the United States. It gained popularity in the 1950s and 60s as a classic dessert.
Benefits: - Coconut is a good source of fiber and healthy fats.
- The cake provides energy and carbohydrates for sustained activity.
Formation:
The cake is formed by combining flour, baking powder, salt, butter, sugar, vanilla extract, coconut, milk, and egg whites to create a batter. This batter is baked in two layers and then frosted with a creamy coconut frosting.
Conclusion:
This Coconut Cake recipe is a delightful and easy-to-make dessert that is sure to please everyone. Its simple ingredients and straightforward method make it a perfect choice for both beginner and experienced bakers.
Lovers:
Coconut Cake is loved by people of all ages, especially those who enjoy the sweet and tropical flavor of coconut. It is often served at special occasions and celebrations.
Nutrition: - Calories: Approximately 400-500 calories per slice
- Fat: Approximately 20-30 grams of fat per slice
- Carbohydrates: Approximately 50-60 grams of carbohydrates per slice
- Protein: Approximately 4-6 grams of protein per slice
- Sugar: Approximately 25-35 grams of sugar per slice
Conclusion:
This Coconut Cake recipe is a classic dessert that is sure to be a hit with your family and friends. Its delicious flavor and simple preparation make it a perfect treat for any occasion.
Lovers:
Coconut Cake is loved by people of all ages, especially those who enjoy the sweet and tropical flavor of coconut. It is often served at special occasions and celebrations.