Coconut Cake From Barcelona Bites
By: Barcelona Bites
Published: Saturday, October 2, 2010 - 12:04pm

Ingredients




For cake
1 large egg
4 large egg white
1 cup (240 ml) coconut milk (this comes in cans in the Asian section of the supermarket)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) coconut extract
2 1/4 cups (250 g) sifted cake flour
1 cup (200 g) sugar
1 tablespoon (15 g) baking powder
3/4 teaspoon (4 g) salt
12 tablespoons (180 g) room temperature butter, cut into small pieces
3/4 cup unsweetened grated dried coconut
For Frosting:
4 large egg whites
1 cup (200 g) sugar
2 pinchs of salt
12 ounces (340 g) butter
1/4 cup (60 ml) coconut milk
3/4 cup (75 g) powdered sugar
3/4 cup grated dried coconut
1 teaspooon (5 ml) coconut extract

Preparation

1 Heat oven to 325 degrees (160 C). Butter and flour two cake round cake pans. 2 Beat the egg whites and the whole egg with a fork to combine. Add the coconut milk, vanilla and coconut extract and beat until combined. Set aside. 3 In a large bowl, combine flour, sugar and salt. 4 Using a beater, add the butter a few pieces at a time and continue beating until mixture looks like coarse crumbs. 5 With the beater still going, add about a cup of the coconut milk mixture. Blend well and then add the rest of the liquid (making sure to scrape down the sides of the bowl with a rubber spatula). 6 Pour the batter into the two cake pans and bake for 20-30 minutes or until toothpick comes out clean. 7 While cake is cooling, make the frosting. 8 Combine the egg whites, granulated sugar and salt in a bowl over a saucepan of simmering water. Whisk constantly until mixture is opaque and warm to the touch (about 120 F on a candy thermometer). Will take about 2 minutes. 9 Remove bowl from the stove and continue beating until the mixture is barely warm (about 80 degrees F). This will take about 7 minutes. 10 Using a mixer, beat in butter one small piece at a time. 11 Beat in coconut milk, coconut extract and powdered sugar. 12 Stir in coconut flakes. 13 Frost the cake!