Chocolate Sheet Cake with Coconut Frosting
- Level: Easy
- Total: 2 hr 45 min
- Active: 45 min
- Yield: 8 servings
- Level: Easy
- Total: 2 hr 45 min
- Active: 45 min
- 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
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.
