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White coconut cake with coconut frosting from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • coconut milk
  • sweetened shredded coconut
  • cake flour
  • vanilla beans
  • butter
  • sugar
  • egg whites

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Notes about this recipe

  • LouiseQuasiChef on September 27, 2018

    This is an excellent cake -- using what I knew as the RL Beranbaum method of first beating the flour and butter and liquid and high speed to "build structure." The cake turned out a bit denser than expected but delicious and tender. What was off the charts was the buttercream. Wow! (Odd that she doesn't tell us we are making a buttercream, or give temps. Mine was less than my standard soft ball temp, but worked, and beautifully!) I too made this cake as a 9x13" sheet pan cake, adding 25% to the weight of each ingredient to match the difference in pan volumes. I posted a photo. Next time I will use vanilla sugar to augment vanilla flavor from one bean.

  • jzanger on June 17, 2013

    I only made the cake, but I can imagine that with a coconut cake this good (and light) the frosting would make it perfect. Instead of a layer cake I made it into a 13x9 sheet cake. I like that the cake has good coconut flavor without using coconut extract.

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