Coconut Cake with Seven-minute Frosting

Ingredients:

°2 cups

all-purpose flour, sifted

°500mL

2 tbsp. tea

°from powder to paste

10mL

°1 C. tea

salt

°5mL

°¾ cup

unsalted butter, at room temperature

°175mL

°1 ¼ cup

sugar

°300mL

°3

eggs

°1 cup

mashed ripe bananas (about 2 bananas)

°250mL

1 C. tea

°vanilla extract

5mL

°1 cup

coconut milk

°250mL

½ cup

°unsweetened coconut flakes

125mL

°Seven Minute Frosting:

°1 ¼ cup sugar

° ⅓ cup water

°2 egg whites

1 C. soup

corn syrup

15mL

½ tsp.  tea

salt

2mL

A pinch of cream of tartar

1 C. tea

vanilla extract

5mL

1 cup

unsweetened coconut flakes, toasted

250mL

*Directions

Step 1

Preheat the oven to 180°C (350°F). In a large bowl, whisk together flour, baking powder and salt. To book. In another bowl, using an electric mixer, beat the butter with the sugar until the mixture is light and airy. Adding eggs one at a time, beat well after every add. Stir in bananas and vanilla extract. On low speed, add the flour mixture in three additions, alternating twice with the coconut milk (starting and ending with the flour mixture). Scrape bowl as needed between additions. Fold in the coconut flakes. Spread the dough in two 23-cm (9-inch) diameter round pans buttered and floured or lined with parchment paper. Smooth the top.

Step 2

Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cakes comes out clean. Place the molds on wire racks and let cool for 30 minutes. Unmold and let cool completely on racks, about 10 minutes.

Step 3

Meanwhile, make the frosting. In heatproof bowl, using electric mixer, beat sugar, water, egg whites, corn syrup, salt and cream of tartar on high speed for 1 minute. Place the bowl over a pan of simmering water (the bottom should not touch the water). Beat for 7 minutes, until mixture forms stiff peaks. Remove the bowl from the saucepan. Beat another 2 to 3 minutes, until the frosting has cooled and is thick enough to spread. Incorporate the vanilla extract.

Step 4

Place one of the cakes on a plate and cover it with about 250 ml (1 cup) of frosting. Cover with the second cake. Spread remaining frosting over top and around edges. Sprinkle the top of the cake with toasted coconut. Refrigerate until ready to serve.

Enjoy !