The Very Best Coconut Cake



5 egg whites, room temperature
3/4 cup milk
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
2 1/2 cups cake flour
1 tablespoon of baking powder
1/2 teaspoon kosher salt
1 cup of grated and sweetened coconut
1/2 cup unsalted butter, softened
2 packages (8 oz each) cream cheese, softened
6 cups of powdered sugar
1/4 cup heavy cream
2 cups of grated and sweetened coconut

Whisk together egg whites and 1/4 cup milk in a small bowl until lightly combined. Put aside.
In a mixing bowl, beat the butter, sugar, vanilla and almond extracts for 2 minutes at medium speed, scraping the sides of the bowl as needed. Add the dry ingredients and mix until blended. Stir in the egg white mixture until blended. Add the remaining milk and beat for 3-4 minutes, scraping the sides of the bowl. Stir in the coconut.
Spray two 9-inch cake pans with cooking spray. Pour the batter into the molds and bake at 350 degrees for 26-28 minutes. Remove and let cool completely on a wire rack.
Beat butter and cream cheese for 3 minutes using a whisk on an electric mixer. Add the powdered sugar and heavy cream. Beat an additional 4 to 5 minutes, scraping the sides of the bowl as needed.
To assemble, place a cake layer on a cake stand. Add a large amount of frosting on top and smooth with an offset spatula. Top with a second layer of cake. Apply the frosting all over the cake. To add coconut to the top and sides of the cake, place the cake stand on a baking sheet (to help catch excess coconut). Fill the hand with coconut and gently press down the sides of the cake. Repeat until the desired amount of coconut is applied. ENJOY!
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