By MyRecipes.com
Swirls of rich, fluffy marshmallow frosting and flakes of toasted coconut are the crowning glory of this luscious layer cake. Did we mention it's completely gluten-free?
Swirls of rich, fluffy marshmallow frosting and flakes of toasted coconut are the crowning glory of this luscious layer cake. Did we mention it's completely gluten-free?
Ingredients
- 1/4 cup fresh orange juice (about 1 orange)
- 1 tablespoon sugar
- 3.9 ounces white rice flour (about 3/4 cup)
- 3.45 ounces brown rice flour (about 3/4 cup)
- 3.15 ounces sweet white sorghum flour (about 3/4 cup)
- 2.3 ounces cornstarch (about 1/2 cup)
- 1 tablespoon baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 1/4 cups sugar, divided
- 7 tablespoons canola oil
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups 1% low-fat milk
- 6 large egg whites
- Cooking spray
- 3 large egg whites
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon plus 1 teaspoon corn syrup
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup flaked unsweetened coconut, toasted
How to Make It
Step 1
Combine orange juice and 1 tablespoon sugar in a small saucepan. Bring mixture to a boil over medium heat; cook 1 minute, stirring until sugar dissolves. Remove from heat; cool.Step 2
Preheat oven to 350°.Step 3
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking powder, xanthan gum, and salt in a medium bowl; stir with a whisk.Step 4
Place 1 cup sugar, oil, and butter in a large bowl; beat with a mixer at medium speed until blended. Beat in 2 teaspoons vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.Step 5
Beat 6 egg whites with a mixer at high speed until foamy; gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter. Pour batter into 2 (9-inch) round cake pans coated with cooking spray.Step 6
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Pierce entire surface of cake layers at 1/2-inch intervals with a wooden pick. Drizzle orange syrup over cakes. Let stand 20 minutes.Step 7
Combine 3 egg whites and next 4 ingredients (through 1/8 teaspoon salt) in the top of a double boiler. Cook over simmering water until a thermometer registers 160°, stirring constantly with a whisk. Pour egg white mixture into a large bowl; add 1 teaspoon vanilla. Beat at high speed until stiff peaks form and frosting is cool.Step 8
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle coconut over top of cake. Chill 1 hour. Store cake loosely covered in refrigerator.Nutritional Information
- Calories 294
- Fat 10.3g
- Satfat 3g
- Monofat 4.7g
- Polyfat 1.9g
- Protein 4.7g
- Carbohydrate 46g
- Fiber 1.6g
- Cholesterol 7mg
- Iron 0.5mg
- Sodium 296mg
- Calcium 105mg