Chocolate Sheet Cake with Coconut Frosting

Name: Chocolate Sheet Cake with Coconut Frosting
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 8 servings
Ingredients: One-Bowl Chocolate Cake Batter (see related recipe below); 3/4 cup sugar; 2 large egg whites, at room temperature; 3 tablespoons cold water; 2 teaspoons pure vanilla extract; 1/4 teaspoon coconut extract; 1/4 teaspoon cream of tartar; Pinch of salt; Toasted coconut flakes, for topping

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Level: Easy

Total: 2 hr 45 min
Active: 45 min

Yield: 8 servings

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Ingredients

One-Bowl Chocolate Cake Batter (see related recipe below)

3/4 cup sugar

2 large egg whites, at room temperature

3 tablespoons cold water

2 teaspoons pure vanilla extract

1/4 teaspoon coconut extract

1/4 teaspoon cream of tartar

Pinch of salt

Toasted coconut flakes, for topping

Directions

Make One-Bowl Chocolate Cake Batter and bake following the sheet cake instructions.
Make the frosting: Whisk the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Keeping the bowl over the simmering water, beat with a hand mixer on medium-high speed until thick, glossy stiff peaks form, about 7 minutes. Remove the bowl from the pan and beat until slightly cooled, about 30 seconds.
Assemble the cake: Spread the frosting on the cake, making peaks with the back of a spoon. Toast the frosting with a kitchen torch until lightly browned. Top with toasted coconut flakes.

Photograph by Ryan Dausch