+To prepare the cake:
°5 egg whites, room temperature
°Half a cup of milk
°cup unsalted butter, softened to room temperature
°1 cup granulated sugar
°1 teaspoon vanilla
°Half a teaspoon of almond extract
°2 cups of cake flour
°1 tablespoon baking powder
°1/2 teaspoon kosher salt
°1 cup grated and sweetened coconut
°A cup of soft unsalted butter
°1 package (8 ounces) cream cheese, softened to room temperature
°5 cups of powdered sugar
°Half a cup of heavy cream
°2 cups grated and sweetened coconut
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To prepare the cake:
Whisk the egg whites and 1/2 cup of the buttermilk in a small bowl until slightly combined. sit aside.
In a mixing bowl, beat the butter, sugar, vanilla, and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until blended. Beat the mixture into the egg whites until completely blended. Add the remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
Spray 9-inch cake pans with baking spray. Pour the mixture into the pans and bake in a 350°F oven for 26-28 minutes. Remove and cool completely on a wire rack.
Beat the butter and cream cheese for 3 minutes using the whisk attachment on an electric mixer. Add the powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
To assemble, place one cake layer on a cake stand. Add a generous amount of frosting to the top and spread with a spatula. Put the second layer of cake on top. Spread the icing over the entire cake. To add the coconut to the top and sides of the cake, place the cake stand on a baking sheet (to help catch the excess coconut). Fill your hand with coconut and gently press down the sides of the cake. Repeat until desired amount of coconut has been applied.