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+ servings

Coconut Layer Cake with Fluffy Coconut Icing

Julia Ann
A light and moist yellow coconut layer cake with a hint of apricot preserves under the fluffy white boiled icing and toasted coconut.
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 cups flour
  • 1/8 teaspoon sea Salt
  • 3 teaspoon baking powder
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1/2 teaspoon coconut extract
  • 2 eggs
  • 1 cup milk
  • 1 jar apricot preserves
  • COCONUT FILLING and ICING
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 2 egg whites at room temperature
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon cream of tartar
  • 1 cup sweet shredded coconut
  • 1/4 cup toasted coconut

Instructions
 

  • Preheat oven 350 F.
  • Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
  • Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
  • In a large mixing bowl, cream the butter and sugar until fluffy.
  • Add the coconut extract and beaten eggs; beat just to blend.
  • Add the dry ingredients alternating with the milk.
  • Mix well after each addition and until smooth.
  • Pour the batter into prepared cake pans.
  • Bake 12 to 15 minutes.
  • Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
  • (This is a small batter.)
  • Cool on a rack for 5 minutes before turning out of the pans.
  • _______________________________________________________________
  • COCONUT FILLING AND ICING
  • Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
  • Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
  • When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  • Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
  • Add the vanilla.
  • Continue beating until icing has cooked, about 5 minutes.
  • Spread the apricot preserves between the 2 layers before adding icing.
  • Put icing between layers, sides and top.
  • While icing is soft sprinkle with grated coconut and toasted coconut.

Notes

This was adapted from The New Royal Cook Book, Royal Baking Powder Co., New York, U.S.A., 1922, p 15...................... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
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