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old fashioned coconut cake😋😋
+FOR THE CAKE:
°5 egg whites,
°¾ c buttermilk
°¾ cup unsalted butter, softened to room temperature
°1 ¾ cup granulated sugar
°1 teaspoon vanilla extract
°½ teaspoon almond extract
°2 ½ cups cake flour
°1 tablespoon baking powder
°½ teaspoon kosher salt
°1 cup grated and sweetened coconut
+FOR THE GLAZING:
°½ cup unsalted butter,
°1 package (8 oz) cream cheese, softened to room temperature
°¼ cup heavy cream
°2 cups grated and sweetened coconut
FOR THE CAKE:
Whisk together egg whites and ¼ cup buttermilk in a small bowl until lightly combined. Put aside.
In a bowl, beat the butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Adding dry ingredients and mix to combined. Beat egg white mixture until completely blended. Add the rest of the milk and beat for 3-4 minutes, scraping down the sides of the bowl. Stir in the coconut.
Spray 2 9-inch cake pans with cook spray. Pour batter to the molds and bake at 350 degrees for 26-28 mn. Remove and let cool completely on a wire rack.
FOR THE GLAZING:
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Beat butter and cream cheese for 3 minutes using a whisk on an electric mixer. Adding powdered sugar & heavy cream. Beat an additional 4 to 5 minutes, scraping down sides of bowl as needed.
Add a large amount of frosting on top and smooth with an offset spatula. Cover with the second layer of cake. Apply the frosting all over the cake. To add the coconut to the top and sides of the cake, place the cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and gently press down sides of cake. Repeat until desired amount of coconut is applied.