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Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting

By browneyedbaker.com

Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting

Prep:1h 30minCook:35min

A fabulous, moist coconut cake studded with vanilla beans is filled and coated with a coconut meringue buttercream frosting.

Updated at: Sat, 23 Nov 2024 02:27:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

68

Moderate

Glycemic Load

71

High

Nutrition per serving

Calories1009.9 kcal (50%)

Total Fat65.1 g (93%)

Carbs104.1 g (40%)

Sugars74.6 g (83%)

Protein6.9 g (14%)

Sodium367.9 mg (18%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 ¼ cupscake flour

1 ¼ cupsgranulated sugar

2 teaspoonsbaking powder

½ teaspoonkosher salt

¾ cupunsalted butter

at room temperature, cut into 2-inch pieces

1 cupcoconut milk

1 cupsweetened shredded coconut

split in half lengthwise

1 ½ cupsgranulated sugar

1 ½ cupsunsalted butter

at room temperature, cut into 2-inch pieces

1 teaspoonvanilla extract

¼ teaspoonkosher salt

⅔ cupcoconut milk

Instructions

View on browneyedbaker.com

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Notes

3 liked

0 disliked

Makes leftovers

Never again

Sweet

Makes leftovers

It was very interesting to make,especially for a beginner like me. I didn’t have the shredded coconut so I just used coconut flakes instead(110g) and used a food processor and it worked well. Then when it came to the frosting part that’s where the issue was, It didn’t have the consistency it needed to have , it was more than 40 minutes and it was still liquid. In the end I had to search online how to make it thicker (I added flour) .In the end it was too sweet but overall it was not bad.