Ingredients for the cake
1 and ½ stick sweet butter ( 6 oz.) softened
2 cups sugar
6 egg whites
2 ¼ cups cake flour
2 tsps. baking powder
½ tsp. salt
1 tsp. coconut flavor
1 cup unsweetened coconut milk
1 cup flaked coconut
Ingredients for Icing
2 sticks butter
½ cup shortening
1 ½ lb. confectioners sugar
1 tsp. coconut flavoring
4-5 TBS. coconut milk
1 ½ cups flaked coconut
2 ½ -3 cups flaked coconut to cover cake
Method for the cake
Preheat oven to 350 degrees. Butter liberally and flour 2 - 9” cake pans. In an electric mixer beat the butter with the sugar for about 3 minutes until light and fluffy. Slowly add the egg whites until incorporated. In a large bowl sift the cake flour, the baking powder and the salt. Add the flour mixture to the butter mixture until incorporated but don’t over mix. Add the coconut flavoring, and the coconut milk until combined . Add the 1 cup coconut. Place half of the batter equally in each pan. Bake in the preheated oven for 30 to 35 minutes until lightly golden and firm to the touch. Let cool on wire racks then carefully unmold. When cakes are cool cut each cake horizontally in 2 equal layers.
To Make the Icing
Cream the butter, shortening and sugar in the mixer with the paddle until light and fluffy. Beat in the coconut flavoring and the coconut milk. In a separate bowl combine 2 cups of the whipped frosting and 1 and ½ cups of flaked coconut. Set aside.
When ready to ice the cake place 1/3 of the frosting with the flake coconut between 3 layers evenly. Carefully place the cake layers on top of each frosted layer.
Frost the top and sides of cake with the smooth frosting. Finish the top and sides of the cake by gently pressing the remaining coconut on the frosted cake.
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