Fresh Coconut Cake

Spice and I have a tradition (is it a tradition if it is 2 years and counting?) of having people over for Easter dinner. This year was no different, except we had a few extra people who came over to help bag cookies (see previous post). In leafing through our latest copy of Cooking Light, Spice and I decided a Coconut Cake would be just perfect!

Because it is Cooking Light, they go out of their way to highlight the important flavors and try to diminish the calories and fat. Rock on, Cooking Light!

Since this cake has little butter and less than half the fat of a regular coconut cake, I think it is absolutely a must to use fresh coconut. I was a bit apprehensive about the whole draining coconut milk and cracking the coconut, but Spice jumped right in and did it with little trepidation. And with ease, I might add!

I thought the cake was a little on the dry side, and almost had the consisency of an angel food cake. The frosting is an Italian meringue that gives the cake a fluffier texture. For a lower fat cake, I really enjoyed it as a whole! The coconut is definitely prevalent, which is how I like it! =)

Fresh Coconut 101:



1. Use a nail and small hammer to make 3 holes in the eyes of the coconut; Pour coconut water into a clean measuring cup. Have patience. Set the coconut on top of the measuring cup and let it sit there for an hour or so.

2. Warm the coconut in a preheated 350 degree oven for 25-30 minutes. Wrap the whole coconut in a kitchen towel. On a steady, hard surface, give the coconut several good raps all over to crack open. ( Cooking the coconut helps separate the coconut meat from the shell.)

3. With a small, sharp knife, cut the creamy white fresh from the shell and tough inner brown layer. Shave into large, thin pieces. Spice and I shredded the coconut on a cheese grater. Don't laugh at us. The next day we saw Martha using a peeler to shred her coconut. It makes the coconut shreds longer and prettier. =)

Coconut Cake:

Cooking spray
1 tablespoon cake flour
12 ounces sifted cake flour (about 3 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar, divided
2/3 cup butter, softened
1 cup warm coconut water (from 1 small brown coconut)
1 teaspoon vanilla
6 large eggs whites

1. Preheat the oven to 350 degrees F.

2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add reamining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.



Frosting:

4 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons sugar
1 1/4 cups sugar
1/4 cup water
1 teaspoon vanilla
2 cups shaved fresh coconut, toasted

To prepare frosting, combine 4 egg whites, cream of tartar and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer register 250 degrees. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 tablespoon vanilla.



To frost, place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat prodecure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. I found that pressing a wet spatula in the shaved coconut and pressing it onto the sides of the cake worked quite well!