Christmas Recipes
Holiday Coconut Cake
Yield: 16 servings
Ingredients
- 2 cups Baker's Angel Flake Coconut, divided
- 1/2 cup Planters Walnut Pieces
- 2/3 cup matzo meal
- 1/4 cup potato starch
- 6 eggs, separated
- 1 cup granulated sugar
- 2 tablespoons orange juice
- 1 teaspoon grated orange peel
- 1/4 teaspoon salt
- 1 ( 8 ounce) tub Cool Whip Whipped Topping, thawed, divided
- 1 (8 ounce) can crushed pineapple in juice, drained
Instructions
- Heat oven to 350 degrees F. Grease and flour* two 9 inch round cake pans.
- Place 1/2 cup of the coconut and the walnuts in a food processor container fitted with steel blade; cover. Process until finely ground; set aside.
- Mix matzo meal and potato starch; set aside.
- Beat egg yolks in a large bowl with an electric mixer on medium speed until well blended.
- Gradually add sugar, beating about 5 minutes or until thick and light in color.
- Beat in orange juice and matzo meal mixture until well blended.
- Gently stir in coconut mixture and orange peel.
- Beat egg whites and salt in another bowl until stiff but not dry. (Do not overbeat.)
- Gently stir in a small amount of the egg whites into batter; gently stir in remaining egg whites.
- Divide batter evenly between prepared cake pans.
- Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool for 10 minutes; remove from pans. Cool completely on wire racks.
- Place 1 of the cake layers on a serving plate. Spread top with about 1 1/2 cups of the whipped topping; sprinkle with half of the pineapple and 1/4 cup of the remaining coconut.
- Cover with second cake layer.
- Frost with remaining whipped topping and sprinkle with remaining 1 1/4 cups coconut.
- Garnish with remaining pineapple.
- Refrigerate at least 1 hour.
- Store leftover cake in refrigerator.
Notes
* For best results, use our Pan Release!
How To Thaw Cool Whip: Place unopened 8 ounce tub in refrigerator for 4 hours. Do not thaw in microwave.
Great Substitute: Prepare as directed, using Cool Whip French Vanilla Whipped Topping.
Nutrition
Per serving: Calories 240 Total fat 12g Saturated fat 8g Cholesterol 80mg Sodium 110mg Carbohydrate 30g Dietary fiber 2g Sugars 21g Protein 4g Vitamin A 2% DV Vitamin C 8% DV Calcium 0% DV Iron 4% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company