Ingredients
sauce
- 2 cups water
- 1 cup dried hibiscus flowers (about 1 1/2 ounces)
- 1/2 cup sugar
- 1 teaspoon finely grated lemon peel
- 1 teaspoon finely grated lime peel
- 1 teaspoon teaspoon finely grated orange peel
cake
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 4 large egg whites
- 1/4 teaspoon coconut extract
- 1 1/3 cups sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
topping
- 1 1/2 cups chilled heavy whipping cream
- 4 tablespoons sweetened cream of coconut (such as Coco López), divided
- 1 cup sweetened flaked coconut, lightly toasted
Description
Instead Of Frosting, This Tender Cake Is Topped With Coconut Whipped Cream. A Red Hibiscus Sauce Adds Vibrant Color—and A Tangy Flavor.
Bon Appetit Magazine
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