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Parve
Medium
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This is an elegant cake that looks dramatic and airy at any occasion. It serves about 12 to 15 people and is sure to be a hit with everyone, especially all you coconut lovers out there!
3/4 pound (340 grams) margarine
2 cups sugar
5 eggs (at room temperature)
1 and 1/2 teaspoons Gefen Pure Vanilla Extract
1 teaspoon Gefen Almond Extract
2 cups all-purpose flour
3/4 cup Gefen Cocoa or other good-quality cocoa powder
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup soy milk
1/2 cup sweetened shredded coconut
1 and 1/2 cups granulated sugar
5 large egg whites
1 pound (450 grams) unsalted butter or margarine, softened but still cool
1 teaspoon Gefen Pure Vanilla Extract
3 cups sweetened shredded coconut
Preheat oven to 350 degrees Fahrenheit.
Cream margarine and sugar in the bowl of an electric mixer, using the paddle attachment. Mixture should be pale and fluffy. Add eggs one at a time, scraping bowl after each addition.
Add vanilla and almond extracts.
Sift all dry ingredients together. Alternately add dry ingredients and soy milk to batter, ending with dry ingredients.
Fold in coconut.
Pour batter into a well-greased and floured 10-inch springform pan.
Bake for 45 to 50 minutes. Cake should bounce back when ready.
Preheat oven to 350 degrees Fahrenheit.
Cream margarine and sugar in the bowl of an electric mixer, using the paddle attachment. Mixture should be pale and fluffy. Add eggs one at a time, scraping bowl after each addition.
Add vanilla and almond extracts.
Sift all dry ingredients together. Alternately add dry ingredients and soy milk to batter, ending with dry ingredients.
Fold in coconut.
Pour batter into a well-greased and floured 10-inch springform pan.
Bake for 45 to 50 minutes. Cake should bounce back when ready.
Pour half an inch of water into a skillet and bring to a simmer. Maintain simmer.
In the bowl of an electric mixer, combine sugar and egg whites. Place bowl in skillet of simmering water and whisk gently by hand until mixture becomes too hot to comfortably touch.
Transfer bowl to electric mixer stand and, using whisk attachment, beat on high speed until meringue forms stiff, shiny peaks and is cool, about six minutes.
Change to paddle attachment. Reduce speed to medium and beat in butter or margarine, one tablespoon at a time. Blend in vanilla. Beat at high speed until buttercream is smooth, approximately one minute.
Using a long, serrated knife, slice the cake horizontally in half and then slice each half horizontally again to make four layers (reserve the smooth bottom layer for the top of the cake).
Arrange one layer on cake stand or cardboard cake round. Spoon about 3/4 cup buttercream on top and smooth it into an even layer. Sprinkle 1/3 cup coconut on top of buttercream.
Top with another cake layer and another 3/4 cup buttercream. Sprinkle with 1/3 cup coconut. Repeat one more time, then frost top and sides of cake with remaining buttercream. Pat or sprinkle with remaining 2 cups coconut over top and sides of cake. Serve cake immediately or refrigerate. Bring cake to room temperature before serving (or buttercream will be rock-hard).
Preheat oven to 350 degrees Fahrenheit.
Cream margarine and sugar in the bowl of an electric mixer, using the paddle attachment. Mixture should be pale and fluffy. Add eggs one at a time, scraping bowl after each addition.
Add vanilla and almond extracts.
Sift all dry ingredients together. Alternately add dry ingredients and soy milk to batter, ending with dry ingredients.
Fold in coconut.
Pour batter into a well-greased and floured 10-inch springform pan.
Bake for 45 to 50 minutes. Cake should bounce back when ready.
Pour half an inch of water into a skillet and bring to a simmer. Maintain simmer.
In the bowl of an electric mixer, combine sugar and egg whites. Place bowl in skillet of simmering water and whisk gently by hand until mixture becomes too hot to comfortably touch.
Transfer bowl to electric mixer stand and, using whisk attachment, beat on high speed until meringue forms stiff, shiny peaks and is cool, about six minutes.
Change to paddle attachment. Reduce speed to medium and beat in butter or margarine, one tablespoon at a time. Blend in vanilla. Beat at high speed until buttercream is smooth, approximately one minute.
Using a long, serrated knife, slice the cake horizontally in half and then slice each half horizontally again to make four layers (reserve the smooth bottom layer for the top of the cake).
Arrange one layer on cake stand or cardboard cake round. Spoon about 3/4 cup buttercream on top and smooth it into an even layer. Sprinkle 1/3 cup coconut on top of buttercream.
Top with another cake layer and another 3/4 cup buttercream. Sprinkle with 1/3 cup coconut. Repeat one more time, then frost top and sides of cake with remaining buttercream. Pat or sprinkle with remaining 2 cups coconut over top and sides of cake. Serve cake immediately or refrigerate. Bring cake to room temperature before serving (or buttercream will be rock-hard).
How Would You
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Can I leave out the coconut and use from can or coconut milk will it change the taste?