She Strengthens

Festive Coconut Cake: A Holiday Showstopper

This stunning three-layer coconut cake is the epitome of festive desserts. With its snowy white layers and fluffy coconut topping, it’s sure to be the centerpiece of any holiday gathering.

A Cake Fit for the Holidays

We’ve perfected the art of making this cake, and we’re excited to share our secrets with you. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. And the best part? It’s surprisingly easy to make!

The Magic of Coconut

Coconut is the star of this show, and we’ve used it in three different forms: unsweetened coconut milk, coconut cream, and flaked coconut. The result is a cake that’s both moist and flavorful, with a delicate coconut flavor that’s not overpowering.

Tips and Tricks

When working with coconut, it’s essential to have a few tricks up your sleeve. To press coconut into the sides of the cake, try throwing small handfuls of coconut towards the side of the cake. It may be messy, but it’s an effective technique that yields stunning results!

The Recipe

Yield: 8-10 servings
Total Time: 1 hour 45 minutes, plus cooling time
Active Time: 1 hour

Ingredients

• 1 cup unsalted butter, at room temperature
• 2 cups sugar
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup whole milk
• 1/2 cup unsweetened coconut milk
• 1/4 cup coconut cream
• 1 teaspoon vanilla extract
• 8 large egg whites, at room temperature
• 1 cup cold heavy whipping cream
• 2 tablespoons coconut cream
• 1/2 cup grated fresh coconut (optional)
• 2 large egg whites
• 1 1/2 cups sugar
• 1/3 cup cold water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1/2 cup mini marshmallows
• 1 teaspoon vanilla extract
• 3-4 cups unsweetened flaked coconut, for decorating

Instructions

Baking the Cake Layers

1. Preheat the oven to 350°F. Butter three 9-inch cake pans and line each with parchment paper.
2. Using an electric mixer, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl and stir in the flour, baking powder, and salt.
3. In a separate bowl, whisk together the milk, coconut milk, and coconut cream. Add this mixture to the batter in 3 increments, alternating with the flour mixture.
4. Beat in the egg whites until stiff peaks form. Divide the batter evenly among the prepared pans.
5. Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pans for 10 minutes, then unmold onto wire racks to cool completely.

Making the Whipped Cream Filling

1. Using an electric mixer, beat the cream until soft peaks form. Beat in the coconut cream and fresh coconut, if using.

Making the Frosting

1. Whisk together the egg whites, sugar, water, cream of tartar, and salt in a large bowl. Place the bowl over a saucepan filled with 2 inches of barely simmering water.
2. Beat the mixture for 4 minutes, then add the mini marshmallows in 2 increments. Continue beating until stiff peaks form.
3. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick enough to spread.

Assembling the Cake

1. Stack one cake layer on a serving plate and spread the top with half of the whipped cream filling. Repeat with a second layer.
2. Stack the final cake layer on top and cover the cake’s top and sides with the frosting. Sprinkle with coconut and cover loosely with plastic wrap.
3. Store at room temperature for 1 day or up to 3 days in the refrigerator. Bring to room temperature before serving.

With this recipe, you’ll be the star of the holiday party. So go ahead, get baking, and make this festive coconut cake the centerpiece of your holiday celebration!