FOOD NEWS
The Egg Tip You Should Follow For The Ultimate Coconut Cake
By Wendy Mead
Most coconut cake recipes use whole eggs in the batter for added richness but also result in a dense cake. For a lighter cake, swap out the whole eggs for egg whites.
The texture resembles angel food cake, which gets its volume from whipping the egg whites before adding sugar. Imagine that airy consistency paired with sweet coconut.
One way to make sure that your whites fluff up nicely is to let your eggs come to room temperature before whipping them. Make sure you use a clean, dry bowl as well.
Some believe that any oil or butter residue in the bowl will impede the whites from whipping up. They also recommend using a glass bowl over a plastic one for better results.
Over-whipped whites may cause your cake to lose volume later. To avoid this, set your mixer at a medium speed and keep an eye on the eggs until they reach the stiff peak stage.
Once your egg whites are nice and fluffy, gently fold them into the rest of the batter to avoid deflating them. Once baked, your coconut cake will be wonderfully airy.