Coconut Cake with 7-Minute Frosting

Level: Intermediate

Yield: 1 cake (about 14 servings)

Nutritional information (per serving): Calories 596; Total Fat 28 g; Saturated Fat 19 g; Carbohydrates 84 g; Dietary Fiber 3 g; Sugar 59 g; Protein 5 g; Cholesterol 35 mg; Sodium 252 mg

Total time: 1 hr 40 min Prep time: 1 hr Cook time: 40 min

Ingredients

1 coconut (see Cook's Note)
Cake:
Vegetable oil, for greasing pans
14 1/4 ounces cake flour (about 3 cups), plus extra for dusting pans
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, softened to room temperature
16 ounces granulated sugar (about 2 1/4 cups)
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
7-Minute Frosting:
3 large egg whites
12 ounces sugar (approximately 1 3/4 cups)
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from one coconut (about 8 to 10 ounces)

Instructions

For the Cake:

Preheat the oven to 350F. Lightly grease two 9-inch cake pans with vegetable oil. Line each pan's bottom with parchment paper, oil the paper, and dust lightly with flour. Set aside.
In a large bowl, whisk together the cake flour, baking powder, and kosher salt until combined.
In a small bowl, combine the coconut milk and coconut cream; set aside.
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until fluffy, about 1 minute. Reduce to low and gradually add the sugar over 1 to 2 minutes. Scrape down the sides, then beat on medium until the mixture lightens and increases slightly in volume, about 2 to 3 minutes. Stir in the coconut extract.
With the mixer on low, add the flour mixture alternately with the coconut milk mixture in three additions, ending with the milk mixture. Avoid overmixing.
In a clean bowl, whip the egg whites to stiff peaks. Gently fold the egg whites into the batter until just incorporated.
Divide batter evenly between the prepared pans. Tap pans on the countertop to remove air bubbles and level the batter. Bake on the middle rack for about 40 minutes, or until lightly golden and an internal temperature reads 200F.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cool, slice each cake horizontally to form four layers total. Place 1/3 cup coconut water into a spritz bottle and evenly mist the cut sides of all layers (or brush with a silicone pastry brush).

For the 7-Minute Frosting:

Bring 1 quart of water to a boil in a 4-quart saucepan over high heat; reduce to maintain a steady simmer.
In a heatproof mixing bowl, combine the egg whites, sugar, coconut water, cream of tartar, and salt. Set the bowl over the simmering water (double boiler style).
Beat with an electric mixer starting on low for 1 minute, then increase to high and beat for 5 more minutes. Remove from heat and beat in the coconut extract and vanilla extract for 1 minute. Let the frosting rest 5 minutes before using.

Assembly

Spread about 3/4 cup frosting over the first cake layer, sprinkle with 1/2 cup grated coconut, and top with the next layer. Repeat for remaining layers.
Cover the top and sides with the remaining frosting and press grated coconut onto the cake to coat.
Refrigerate at least 30 minutes before serving.

Cook's Note Opening a Coconut

Preheat oven to 375F. Place the coconut on a folded towel inside a large bowl. Puncture two of the three "eyes" with a nail or screwdriver and drain the coconut water into a container; refrigerate for up to one week. Place the coconut on a half-sheet pan and bake 15 minutes. Let cool; the shell should crack. Use an oyster knife or dull blade to separate the shell from the husk. Peel off the brown skin with a serrated vegetable peeler, rinse the meat in cool water, dry, and break into 23 inch pieces. Grate using a food processor fitted with the grater attachment.