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Recipe Detail Page
Toasted Coconut Cake
Spring 2021
Before making the buttercream, leave the butter out on the countertop overnight to ensure a true room temperature. This will help it properly emulsify with the egg whites and prevent them from splitting.
Makes 16 squares
CAKE
3 cups (750 mL) all-purpose flour
1 cup (250 mL) unsweetened desiccated coconut, toasted
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1 can (398 mL) full-fat coconut milk
1 1/4 cups (310 mL) granulated sugar
3/4 cup (175 mL) unsalted butter, at room temperature
3 eggs
2 tsp (10 mL) vanilla extract
BUTTERCREAM
2 egg whites
1 cup (250 mL) granulated sugar
1 cup (250 mL) unsalted butter, at room temperature, cubed
Seeds of 1/2 vanilla bean
1 1/2 cups (375 mL) flaked coconut, lightly toasted
1. Arrange oven rack in centre of oven. Preheat to 350°F (177°C). Butter a 9 x 13-inch (4 L) baking pan. Line bottom with parchment paper. Dust with flour. Set aside.
2. For the cake, in a medium bowl, whisk the flour with coconut, baking powder and salt. In a small bowl, whisk coconut milk to combine any separated solids with liquid. Using a stand mixer fitted with the paddle, beat sugar with the butter on medium speed until light, about 1 minute. Add eggs, 1 at a time, just until combined, scraping down sides if needed. Add vanilla extract. Add flour mixture to butter mixture in 3 parts, alternating with coconut milk in 2 parts. Scrape batter into prepared pan; smooth top.
3. Bake in the centre of the oven until a tester inserted into the centre of the cake comes out clean, 40 to 45 minutes. Transfer to a wire rack to let cool completely in pan, 1 hour 30 minutes.
4. For the buttercream, using a stand mixer fitted with the whisk, whisk egg whites in a clean bowl on medium-high speed until thick and white, 4 to 5 minutes.
5. Meanwhile, combine sugar with 1/4 cup (60 mL) water in a small saucepan set over high heat. Without stirring, cook until mixture reaches 240°F (116°C) on a candy thermometer.
6. Reduce the speed of the stand mixer to medium. With the motor still running, carefully pour cooked sugar syrup into egg whites in a slow stream along the sides of the bowl. Continue to whisk until completely cooled to room temperature, about 10 minutes.
7. With the motor still running, add butter to the cooled egg white mixture, 1 tbsp (15 mL) at a time until fully incorporated after each addition. Continue whisking until buttercream is very smooth and fluffy, 2 to 3 minutes. Whisk in vanilla seeds.
8. Spoon buttercream over cooled cake and spread evenly to all edges. Generously sprinkle with flaked coconut. Cut into 16 squares before serving.
Makes 16 squares
