southerncook
ingredients :
- for cake:
°5 egg whites,
° C Buttermilk
° cup unsalted butter, softened to room temperature
°1 cup granulated sugar
° 1 teaspoon of vanilla extract
° ½ teaspoon of almond extract
°2 cups of cake flour
° 1 tablespoon baking powder
° ½ teaspoon kosher salt
°1 cup grated and sweetened coconut - for the glaze:
° a cup of unsalted butter,
°1 (8-ounce) package cream cheese, softened to room temperature
° ¼ cup heavy cream
°2 cups grated and sweetened coconut
Directions
To prepare the cake:
Whisk the egg whites and 1/2 cup milk in a small bowl until slightly combined. Put aside.
In a bowl, beat the butter, sugar, vanilla, and almond extracts for 2 minutes on medium speed, scraping the sides of the bowl as needed. Add dry ingredients and mix together. Beat the egg white mixture until completely blended. Add the rest of the milk and beat for 3-4 minutes, scraping the sides of the bowl. stir in coconut.
Spray 2 9-inch cake pans with cooking spray. Pour batter into molds and bake at 350 degrees for 26-28 minutes. Remove and let cool completely on a wire rack.
For the glaze:
Beat the butter and cream cheese for 3 minutes, using the paddle attachment of an electric mixer. Add powdered sugar and heavy cream. Beat an additional 4 to 5 minutes, scraping down the sides of the bowl as needed.
Add a generous amount of frosting on top and smooth with a spatula. Cover with the second layer of cake. Put the decorations on the cake. To add coconut to top and sides of cake, place cake stand on baking sheet (to help catch 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. Enjoy!
