« Back to Recipe
I wanted to use the coconut extract sold by The Spice House. I also wanted to make this cake dairy free.
Grease 2 standard round cake pans and line with parchment and preheat oven to 350 degrees.
In large mixing bowl, beat egg whites until very stiff, move them to another bowl. In original large bowl, combine sugar and extract with the coconut cream. Whisk the dry ingredients together. Add the dry ingredients in three additions. Remove beaters from bowl and then fold in the egg whites slowly and thoroughly. Pour into prepared pans and bake 20-26 minutes or until a knife inserted into the center comes out clean. Remove from oven and let cool in the pan. When cool, invert one cake, flat side up, onto serving plate. Spread preserves to within 1/2 inch of the edge of the layer. Add fresh berries if using. Cover with the second layer, flat side down.
While cake is cooling, place egg whites, sugar, cold water, cream of tartar and maple syrup into the top of a double boiler. Mix to combine. Place over boiling water and beat with electric beaters for 7 minutes. Remove from heat and beat 1 minute more, then add extract and continue to beat until it thickens enough to frost the cake. Frost sides of cake then top. Put a small layer of dried coconut on the top of the cake. Frosting sets up nicely.
This cake is tested with the coconut extract sold by The Spice House. This cake is naturally dense even with the beaten egg whites because of the coconut cream. Coconut milk, sold as a beverage is not recommended for this recipe.
This recipe was provided by Toby Colton from glendale.