Coconut Cake (revised)

Yesterday, I adjusted my original recipe so that the cake and frosting were more stable for easier assembly and serving.  My first version is amazing, but it'so light and fluffy it just doesn't hold together very well. 

While adjusting the recipe, the cakes came out of the oven and the bottoms looked a little brown and a bit crisp so I thought they would be too dry.  When I adjusted the frosting by adding butter, the texture looked almost grainy, so I thought that was a "fail" as well.

Everything tasted good though, so I put it together anyway and stuck it in the refrigerator to chill and planned to serve it after dinner.  I sufficiently warned my family that it wasn't going to be as good as the last two coconut cakes, so none of us expected much.  I WAS WRONG.  This cake is incredible and does indeed hold together much better.  Of course I increased the calorie content as usual, but when have I been known to care about calories? 



Kim's Coconut Cake (revised)

For the cake:

1 box Duncan Hines White Cake Mix*
5 egg whites
2 T. oil
The liquid from the bottom of a can of coconut milk, plus enough water to make 1 1/3 cups*

Make sure your mixing bowl is free of any type of oily residue, even fingerprints.  Separate 5 eggs, making sure not to get any yolk in the whites.  If there is any amount of oil or fat present, egg whites will not whip up.  Whisk the egg whites until firm.  When a peak stands up on its own without falling, you've whipped them enough.  Place them in a bowl and set aside.

Put all of the other ingredients into the same mixing bowl and whip until combined and a little bit fluffy, about 2 minutes.  Fold in egg whites.  Divide batter evenly into two 9-inch cake pans that you have greased well with shortening.  Bake at 325 degrees for about 25-30 minutes, or until a toothpick comes out clean when poked into the center of the cake.  Let cool for a few minutes in the pans, then loosen the edges with a knife and flip out onto racks to cool completely.


For the frosting:

1 (15 oz.) can coconut milk, solids only (reserve liquid for use in the cake)
2 cups heavy cream
1 1/4 cup powdered sugar
1 stick unsalted butter, very soft

In a mixing bowl with a whisk attachment, whip coconut milk solids for 2 minutes on medium-high speed.  Gradually pour in heavy cream and whip until mixture starts to get thick.  On low speed, gradually add powdered sugar then whip on medium-high again for 2 minutes or until very thick.  Add one tablespoon of very soft butter at a time until all is incorporated.  The mixture may look a little grainy, but that's fine.  Refrigerate frosting for at least an hour. 

Assembling the cake:

Cut each cake into 2 layers horizontally.  Place one layer, cut side up, onto cake plate.  Frost the layer, and add another, until all 4 layers are stacked and frosted.  Frost the entire cake's top and sides.  Sprinkle 1 1/2 to 2 cups sweetened coconut flakes on top and down sides of cake until the whole cake is heavily covered with coconut.  Refrigerate for at least one hour before serving.

*I used Duncan Hines White Cake Mix.  You can use Betty Crocker White Cake Mix, but the added liquid will then be 1 1/4 cups.

Tips: 

*For applying coconut:  Cup your left hand near the side of the cake and sprinkle coconut between the cake and your left hand.  Lightly press the coconut to the sides of the cake.

*Open the bottom of the can of coconut milk and pour off the liquid into a 2 cup liquid measuring cup, then add enough water to make 1 1/3 cups.*  Then open the top of the can, and using the lid, press out the coconut milk solids into the mixing bowl for whipping.

*To avoid having to wash my mixer bowl numerous times, I make this cake in this order:

1. Whip egg whites, set aside.
2. Make frosting, refrigerate.
3. Make cake.

By the time the cake has cooled, the frosting has chilled sufficiently and you can proceed with assembly right away.

This really is the best cake I've ever eaten in my entire life.  I couldn't be more proud of this recipe!  Enjoy!