Coconut Water Recipe - O.N.E. Coconut Cake with 7-Minute Frosting

O.N.E. Coconut Cake with 7-Minute Frosting

For the cake

• Vegetable oil for pan
• 14¼ oz cake flour, plus extra for pans
• 1½ tsp baking powder
• 1 tsp kosher salt 
• ½ c fresh coconut milk 
• ½ c fresh coconut cream 
• 8 oz unsalted butter, room temperature
• 16 oz sugar, approximately 2¼ c
• 1 tsp coconut extract
• 4 egg whites
• 1/3 c O.N.E. Coconut Water

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly oil two 9-inch cake pans. Line the bottom of each pan with parchment paper. Oil parchment paper and then flour pan. Set aside.
3. Combine coconut milk and coconut cream in small bowl and set aside.
4. Combine flour, baking soda and salt in another bowl and set aside.
5. Place butter into the bowl of a stand mixer and, using the paddle attachment, cream on medium speed until fluffy, approximately one minute. Decrease speed to low and gradually add sugar over one to two minutes. Once all sugar has been added, stop mixer and scrape down sides. Turn mixer back on to medium speed and continue creaming until mixture noticeably lightens in texture and increases slightly in volume, approximately two to three minutes.
6. Stir in coconut extract.
7. With the mixer on low speed, add flour mixture alternately with milk mixture to the butter and sugar in three batches, ending with milk mixture. Do not over mix.
8. In separate bowl, whisk egg whites until they form stiff peaks. Fold into the batter, just until combined. Divide batter evenly between pans and bang pans on countertop several times to remove any air and distribute the batter evenly.
9. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
10. Cool cakes in pans for 10 minutes, then remove and transfer to a cooling rack. Once cakes have cooled completely, cut across the equator of each to form four layers. Place O.N.E. Coconut Water into a small spritz bottle and spray evenly onto the cut side of the four layers. If you do not have a spritz bottle you may brush the O.N.E. Coconut Water on with a silicone pastry brush. Allow cakes to sit while preparing the frosting.

For the frosting

• 3 large egg whites
• 1¾ c sugar
• 1/3 c O.N.E. Coconut Water
• ½ tsp cream of tartar
• ¼ tsp kosher salt
• 1 tsp coconut extract
• ½ tsp vanilla extract
• Grated coconut from 1 coconut

Instructions

1. Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease heat to medium to maintain a steady simmer.
2. Place egg whites, sugar, O.N.E. Coconut Water, cream of tartar and salt in a medium-sized mixing bowl. Place bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed.
3. Beat for one minute, then increase speed to high and continue to beat five more minutes.
4. Remove from heat and beat in coconut and vanilla extract for one minute. Allow frosting to sit five minutes before using.
5. Place approximately ¾ c of the frosting on the first layer of cake, sprinkle with ½ c coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut.
6. Refrigerate for at least 30 minutes before serving.