Ingredients:
2 cups white sugar
1 cup butter, softened
4 large eggs, separated
1 cup unsweetened shredded coconut
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 (14 ounce) can coconut milk
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
Beat Egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the centre of the cake comes out clean, about 45 minutes.
Cream Cheese Frosting:
Ingredients:
2 3-ounce packages cream cheese
½ cup softened butter
2 teaspoons vanilla
4 cups sifted powdered sugar
A sprinkle of shredded coconut
Directions:
In a bowl beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well.
Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Add small amount of shredded coconut to taste. Frost tops and sides of two 8- or 9-inch cake layers. Cover cake; store in the refrigerator.
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