How to make a coconut cake


To prepare the cake:

5 egg whites, room temperature
Half a cup of milk
cup unsalted soft butter
1 cup granulated sugar
1 teaspoon vanilla
Half a teaspoon of almond/vanilla extract
2 cups cake flour
1 tablespoon baking powder
Half a teaspoon of salt
1 cup shredded coconut
to decorate
cup unsalted soft butter
Two packages of soft cheese
6 cups powdered sugar
Half a cup of heavy cream
2 cups sweetened shredded coconut
How to prepare


To prepare the cake

Whisk the egg whites with ½ cup of milk in a small bowl until lightly blended
In a mixing bowl, beat butter, sugar, vanilla, and almond extracts for 2 minutes on medium speed
Add the dry ingredients and mix until combined.
Whisk the mixture into the egg whites until completely combined.
Add the remaining milk and beat for 3-4 minutes
Spray 2 cake pans with baking spray or butter and pour over the mixture
Bake in a 350-degree oven for 26-28 minutes, then remove and cool completely on a wire rack.
to decorate the cake
Beat butter and cheese for 3 minutes using the whisk attached to the electric mixer.
Add icing sugar and heavy cream and beat for 4-5 minutes
Put one layer of cake on a cake stand
Add a generous amount of frosting to the top and smooth with a spoon
Put the second layer of cake on top and spread the frosting over the entire cake
To add the coconut to the surface and sides of the cake, place the cake stand on a baking tray (to help catch the excess coconut).
Hand fill with coconut and gently press the sides of the cake.
Repeat until the required amount of coconut is placed
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