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Whip up a dreamy coconut cake that’s as delicious to eat as it is to look at, following this reimagined guide. We’ll divide the process into crafting the cake itself and then creating a luscious frosting to cloak it in sweetness and texture.
For the Cake:
Ingredients:
5 room-temperature egg whites
1/2 cup of milk (divided)
1 cup of soft unsalted butter
1 cup of granulated sugar
1 tsp of vanilla extract
1/2 tsp of almond extract
2 cups of cake flour
1 tbsp of baking powder
1/2 tsp of kosher salt
1 cup of sweetened shredded coconut
Preparation:
Mix the egg whites with 1/4 cup of milk in a small bowl until just mixed, and set aside.
In another bowl, whip the softened butter with sugar, vanilla, and almond extracts on a medium setting for 2 minutes, occasionally scraping the bowl.
Gradually add in sifted together dry ingredients (flour, baking powder, salt) until the batter is uniform.
Blend in the egg white mixture until thoroughly incorporated. Stir in the remaining 1/4 cup of milk and beat the batter for an additional 3-4 minutes, making sure to scrape the bowl’s sides.
Fold in the shredded coconut gently.
Prepare two 9-inch cake pans with baking spray, divide the batter evenly between them, and bake at 350°F for 26-28 minutes. Allow the cakes to cool entirely on a wire rack afterwards.
For the Frosting:
Ingredients:
1 cup of soft unsalted butter
8 ounces of cream cheese, softened
5 cups of powdered sugar
1/2 cup of cream
2 cups of sweetened shredded coconut
Preparation:
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