As I have previously stated, My Uncle Gary gets Coconut Meringue Pie every year for his birthday…This year I decided that we needed a change (I’ll make the pie next year…unless he requests this cake). This recipe is adapted from Thomas Keller’s recipe for Coconut Cake and it is DEFINITELY COCONUT!!!
It is coconut cake with meringue frosting and then coated in coconut. I’m not a huge coconut fan (except for Malibu Rum) and I even thought this cake was pretty darn good.
Amount Per Serving
Calories 1403Calories from Fat 594
% Daily Value*
Total Fat 66g102%
Saturated Fat 45g225%
Polyunsaturated Fat 8g
Monounsaturated Fat 7g
Total Carbohydrates 201g67%
Dietary Fiber 12g48%
* Percent Daily Values are based on a 2000 calorie diet.
Make the cake: Heat oven to 325°. Grease three 9" cake pans with butter and line with parchment paper; set aside. Whisk flour, unsweetened
coconut, coconut flour, almonds, baking powder, and salt in a bowl; set aside. Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy. Add mayonnaise, coconut milk, buttermilk, coconut rum and vanilla extract; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside. Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter. Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.
Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside. Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes. Remove from heat and carefully add extracts. With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.
Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.
Lightly toast the coconut before adding it to the outside of the cake.
Substitute 1 cup Desiccated coconut for unsweetened coconut, almonds and coconut flour.