This Coconut cake is amazingly delicious and mouth-watering. It is so creamy, heavenly and fluffy. The pastry cream between layers is love. learn how to make this
Time to Prepare: 2 hours
Serves: 4 to 11
Ingredients:
Sugar: 2 cups
Milk: 1 cup
Kosher Salt: ½ tsp
Baking Soda: ½ tsp
Eggs: 5 extra-large
Pure Vanilla Extract: 1 ½ tsp
Pure Almond Extract: 1 ½ tsp
Flour: 3 cups (plus more for dusting the pans)
Baking Soda: ½ tsp
Sweetened Shredded Coconut: 4 ounces
Unsalted Butter: ¾ pound (at room temperature)
For frosting:
Cream Cheese: 1 pound (at room temperature)
Unsalted Butter: ½ pound (at room temperature)
Pure Vanilla Extract: ¾ tsp
Pure Almond Extract: ¼ tsp
Confectioners’ Sugar: 1 pound (sifted)
Sweetened Shredded Coconut: 6 ounces
Method:
1: Preheat oven to 350 degrees F (175 degrees C)
2: Grease and flour a 10-inch tube pan.
3: Crack the eggs into a bowl; add the eggs 1 at a time, with the mixer on medium speed.
4: Cream the butter and sugar on medium-high speed for 3 to 5 minutes, in the bowl of an electric mixer fitted with a paddle attachment.
5: Add the almond extracts and vanilla and mix it well.
6: In a separate bowl, sift together the salt, baking powder, baking soda, and flour.
7: Alternately add the dry ingredients and the milk to the batter in 3 parts, (With the mixer on low speed).
8: Mix it until just combined.
9: Pour the batter into the pans and smooth the top with a knife.
10: Bake it in the oven for 45 to 55 minutes, until the tops are browned or until a toothpick inserted into the cake comes out clean.
Method for Frosting:
1. Mix the cream cheese, butter, vanilla and almond extract, (using an electric mixer) on low speed.
2. Now add the confectioners’ sugar and mix until it gets smooth.
3. On a flat plate, create layers and do frosting on top and sides
4. Refrigerate it , at least 20 minutes before serving.
ENJOY 🙂