Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Snowy Coconut Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch cake Thanks to the coconut flavor, this cake will whisk you away to a warmer, tropical climate. Ingredients 1 cup sifted cake flour, (not self-rising) 1 ½ cups granulated sugar 12 large egg whites 1 teaspoon cream of tartar 1 tablespoon fresh lemon juice ¼ teaspoon salt ¼ teaspoon pure coconut extract Coconut Cream 1 ½ cups dried unsweetened flaked coconut Directions Preheat oven to 325 degrees, with rack in lower third. Sift together flour and 1/2 cup sugar into a bowl. Sift again. Put egg whites in the bowl of an electric mixer; beat on medium speed until frothy. Add cream of tartar, lemon juice, salt, and extract; beat until soft peaks form. With mixer running, gradually add remaining cup sugar. Raise speed to medium-high; beat until stiff peaks form. Gently transfer egg-white mixture to a large, shallow bowl; sprinkle one-third of the flour mixture over top. Using a large whisk, gently fold flour mixture into batter. Sprinkle remaining flour mixture over whites in two batches; fold until combined (do not overmix). Transfer batter to a 10-inch tube pan with a removable bottom; run a knife through batter to eliminate air bubbles. Smooth top. Bake until a cake tester comes out clean and top is springy to the touch, 45 to 50 minutes. If pan has legs, invert and stand it on them. (Alternatively, invert pan over a narrow-necked heavy bottle.) Let cake cool completely, 1 1/2 to 2 hours. Run a knife around edges of cake; lift out of pan. Using a serrated knife, cut cake in half horizontally; place bottom on a serving platter. Spread 2 cups coconut cream on bottom layer; set other half on top, and coat with remaining coconut cream. Top cake with coconut. Refrigerate at least 1 hour and up to 3 hours. Cook's Notes The cake can be baked up to 2 days ahead and stored in an airtight container at room temperature. Wait until the day you serve the cake to fill and frost it with coconut cream. Rate it Print