I love anything coconut. Awhile back, I had received a Kosher baking book from the publisher to review, Paula Shoyer's The Kosher Baker, and I've enjoyed the recipes from the book that I make them from time to time. I came across a recipe for a coconut cake with a lime curd filling and a meringue frosting in the book that looked absolutely fantastic. I really intended on doing the whole thing for no reason (just for fun, not for a particular special occasion that necessitated a large two layer cake) and got lazy. What I wound up with was a pretty fantastic coconut cake, minus the filling and frosting. I do intend to make it again for a party sometime with the lime curd and meringue frosting, but it made a pretty tasty coconut cake this time that we enjoyed so I figured I'd share the recipe for the coconut cake that I did make. The recipe is parve (non dairy), although I don't really keep Kosher, but it was still delicious.
Coconut Cake (recipe from the Kosher Baker) (makes tow nine inch cakes)
2 whole eggs plus four whites
2 cups canola oil
1 cup coconut milk
2 cups granulated sugar
2 tsp baking powder
2 tsp vanilla extract
3/2 cup shredded coconut
1/4 tsp cream of tartar
Preheat the oven to 350. Grease tow nine inch cake pans. Separate the eggs and the yolks and place the two yolks in a bowl. Add the coconut milk, canola oil, sugar, flour, baking powder, vanilla and shredded coconut to the bowl and beat with a whisk until combined, or use your electric stand mixer, like I did. Set aside.
Add the cream of tartar to the six egg whites and beat using the whisk attachment in your mixer on high until stiff peaks form. Fold the whites into three parts into the batter until combined. Pour into the two prepared pans and bake 50 minutes or until a toothpick comes out clean. Allow to cool completely before frosting or eating plain, like we did. It was soft, light coconutty and delicious! Like a bite of the tropics.
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