1-2-3-4 Coconut Cake

⏱ 240 mins 🍽 1 cake, 16-20 serving(s) 🏷 Dessert

This classic cake follows a memorable 1-2-3-4 ratio for its key ingredients, resulting in a tender, moist layer cake. It is topped with a unique cooked frosting made from a sugar syrup beaten into egg whites, then flavoured with coconut extract and shredded coconut. The process involves baking four layers and preparing a thin, pourable icing that soaks into the cake. Perfect for celebrations, it yields one large cake suitable for a crowd.

1-2-3-4 Coconut Cake

Ingredients

  • 1 cup margarine, softened
  • 2 cups sugar
  • 3 cups self-rising flour
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup milk
  • 2 1/2 cups sugar
  • 1 cup water
  • 4 egg whites
  • 2 teaspoons coconut extract
  • 2 (6 ounce) bags frozen coconut

Method

  1. Put the softened margarine into a mixing bowl and beat it with a mixer until fluffy.
  2. Gradually incorporate the sugar, adding it in small batches.
  3. Beat in the eggs individually, one after another.
  4. Mix in the self-rising flour gradually, alternating with additions of the combined coconut milk and regular milk.
  5. Stir the vanilla extract into the cake batter.
  6. Prepare four cake pans by spraying with non-stick spray and dusting lightly with flour. If you have only two pans, bake the layers in two batches.
  7. Bake the cake layers at 350F for 25 minutes.
  8. Allow the final baked layers to cool. You can start preparing the frosting at this stage.
  9. For the frosting, combine the sugar and water in a three-quart saucepan.
  10. Give the mixture a brief stir to help the sugar dissolve.
  11. Bring the syrup to a boil, then cease stirring.
  12. Reduce the heat and cook without stirring until it reaches the soft-ball stage, forming a thin thread. this should take about 15-20 minutes.
  13. While the syrup cooks, whip the egg whites until they form stiff peaks.
  14. Slowly pour the hot syrup in a thin stream into the beaten egg whites, continuously beating with a spoon. Beat for several minutes to cool it slightly.
  15. Fold in the coconut extract and the frozen coconut.
  16. Let the frosting cool for 10-15 minutes until it begins to thicken slightly, then it is ready to use.
  17. Frost the cake on its final serving platter. The icing is thin and may run off. keep stirring it to maintain a consistent texture and reapply any that drips until the cake absorbs most of it.
  18. The coconut will adhere to the sides as the syrup soaks into the cake layers.
  19. This creates an exceptionally moist and flavourful cake, ideal for an anniversary or holiday gathering.

Nutrition (per serving)

Sodium470500 mg

Recipe details

CategoryDessert
AuthorButtercream