Coconut Cream Cake(Is A 4 Star Dessert)
A rich and fluffy coconut cream cake featuring a tender sponge layered with coconut and topped with a sweet meringue, perfect for celebrations and coconut lovers.
Ingredients
Instructions
- Mix together butter, egg yolks, and sugar.
- Sift flour, baking powder, and salt.
- Add the sifted dry ingredients to the butter mixture.
- Add milk and vanilla; mix until smooth.
- Spread the batter into two greased layer cake pans.
- Beat egg whites until stiff peaks form.
- Gradually add 1 cup of sugar to the egg whites while beating.
- Spread the meringue over the batter in each pan.
- Sprinkle 1/2 to 2/3 cup coconut on top of each layer.
- Bake approximately 30 minutes at 375°F until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and freshly grated coconut. If desired, substitute half of the sugar with brown sugar for a deeper sweetness. Make sure to beat the egg whites until stiff peaks form; this is crucial for a fluffy meringue. You can also try adding a hint of almond extract for an extra layer of flavor.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it a great addition to afternoon gatherings. For a tropical twist, serve alongside a slice of Coconut-Pineapple Coffee Cake.
Storage & Reheating
Store any leftover Coconut Cream Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 10-15 seconds or until just warmed through. Avoid overdoing it, as this can make the meringue chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cream Cake(Is A 4 Star Dessert) contains roughly 631 calories, with 2g protein, 14g carbohydrates, and 61g fat. It is a good source of dietary fiber (14% of the Daily Value), calcium (11% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1122mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites from a carton instead of fresh eggs?
Yes, you can use carton egg whites as a substitute. Typically, 2 tablespoons of liquid egg whites equal one large egg white. Just ensure you whip them until stiff peaks form, as with fresh eggs, to achieve the desired meringue texture.
What can I do if my meringue weeps?
If your meringue weeps, it could be due to humidity or not beating the egg whites long enough. To prevent this, ensure your mixing bowl is completely clean and dry, and beat the egg whites until they hold stiff peaks. Additionally, using cornstarch can help stabilize the meringue.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake layers and meringue a day ahead. Store the cake layers wrapped in plastic wrap at room temperature and the meringue in the refrigerator. Assemble just before serving to maintain the meringue's texture and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).