Coconut Cake


3 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups sugar, divided

2/3 cup butter, softened

1 cup warm coconut water (from 1 small brown coconut...if not 1 cup, add tap water)

1 teaspoon vanilla

6 large egg whites


4 large egg whites

1/4 teaspoon cream of tarter

1/8 teaspoon salt

2 tablespoons sugar

1 1/4 cups sugar

1/4 cup water

1 teaspoon vanilla extract

2 cups toasted coconut (shaved fresh if you are as smart as Gilligan, but bagged works OK, if you are like me)

Preheat oven to 350°.Lightly coat 3 9x13 pan with cooking spray and flour.

Combine flour, baking powder, and salt; stir with a whisk. 

Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. 

Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture.

Beat in 1 teaspoon vanilla.

In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters.

Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat).

Carefully fold egg whites into batter; pour batter into prepared pan.

Bake at 350° for 20-35 minutes or until a wooden pick inserted in center comes out clean. (This is where I am fudging it. I don't remember how long I baked the 9x13 cake & original recipe says 18 minutes for round pans.)

Cool in pan on wire rack.

To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. 

Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. 

Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. 

Cook, without stirring, until candy thermometer registers 250°. 

With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. 

Gradually increase speed to high; beat 8 minutes or until thick and cool. 

Stir in 1 teaspoon vanilla. (This is SERIOUSLY AWESOME frosting. Really.)

Spread frosting over top of cake.

Gently press toasted coconut onto top of cake. 

Store cake loosely covered in refrigerator. (Serves 12-16)