Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 80
Total Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 19 g
Dietary Fiber: 0 g
Sugar: 19 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 33 mg
Total time: 2 hr 45 min Active: 45 min
Delightful Toasted Coconut Chocolate Cake
Transform your One-Bowl Chocolate Cake Batter (see related recipe below) into a tropical paradise with this fluffy, torched meringue frosting. Light, sweet, and irresistibly crunchy on topperfect for impressing guests!
- 3/4 cup sugar
- 2 large egg whites, at room temperature
- 3 tablespoons cold water
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon coconut extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Toasted coconut flakes, for topping
- Prepare and bake the One-Bowl Chocolate Cake Batter as a sheet cake for a stunning base.
- Craft the dreamy frosting: In a large heatproof bowl over (not touching) simmering water, whisk sugar, egg whites, water, vanilla and coconut extracts, cream of tartar, and salt. Beat with a hand mixer on medium-high until thick, glossy, and holding firm peaksabout 7 minutes. Remove from heat and beat 30 seconds more until slightly cooled.
- Assemble and wow: Frost the cooled cake with peaks using a spoon's back. Torch lightly for golden toastiness, then sprinkle with toasted coconut flakes for that crave-worthy crunch.
Photograph by Ryan Dausch
