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Toasted Coconut Cake with Walnut and Cranberries Recipe




2 cups cranberry juice

1-1/2 cups Craisins

2-2/3 cups flour

2-1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 cup unsalted butter, softened

1-1/2 cups sugar

6 large egg whites

1-1/2 tsp vanilla

1/2 tsp. coconut extract

1/4 cup buttermilk

For the Frosting:

1/4 cup unsalted butter, softened

2 pounds powdered sugar

1/3 cup unsweetened coconut milk

1 tsp. coconut extract

1 cup roasted walnuts

1-1/2 cups toasted coconut flakes

How to make Toasted Coconut Cake with Walnut and Cranberries

 1. Preheat oven to 350 degrees: grease and flour three 9″ inch cake pans.

2. In a medium saucepan, bring cranberry juice to boiling. Add dried cranberries and return to boiling. Reduce heat and simmer for 1 minute. Remove from heat. Let stand while preparing cake, then drain.

 3. Meanwhile, in a medium bowl combine flour, baking powder, baking soda, and salt. In a large bowl, combine 3/4 cup of butter and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy. With the mixer on low, beat in the egg whites, vanilla and 1/2 teaspoon of coconut extract. Beat in flour mixture in 3 additions, alternating with buttermilk until combined. Divide evenly among cake pans.
  4. Bake cake layers on two racks in the center of the oven for 18-20 minutes or until the toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
  5. Meanwhile, for frosting, in a large bowl beat 3/4 cup butter with an electric mixer on medium until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in coconut milk and coconut extract. Gradually beat in remaining powdered sugar until fluffy (if frosting is too dry beat in milk, 1 tsp at a time)
  6. Place layer on cake plate. Spread with one-third of the frosting. Sprinkle with the cranberries. Place the second cake layer on top of the filling. Spread with another third of the frosting. Top with 2/3 cup of walnuts and 1/3 cup of coconut. Top with last cake layer. Spread the remaining frosting. Top with remaining coconut and walnuts.
Makes 16 servings.


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