Crazy Coconut Cake
Ingredients
1 3/4 cups all-purpose flour, plus more for the pans2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed unsweetened shredded coconut
3/4 cup coconut milk
1 1/2 teaspoons vanilla extract
1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
1 1/3 cups sugar
2 large eggs
2 large egg whites
Filling
3/4 cup sugar
1 cup sour cream
4 ounces cream cheese, lowfat
1/2 cup flaked, sweetened coconut
1 cup sour cream
4 ounces cream cheese, lowfat
1/2 cup flaked, sweetened coconut
Icing
3/4 cup powdered sugar
1 cup sour cream
1 cup sour cream
8 ounces cream cheese, lowfat
1/4 cup flaked, sweetened coconut
1/4 cup toasted coconut
1/4 cup toasted coconut
I baked in two cake pans and then split the cakes. Baked at 350 for a little
more time than box said. I then placed filling in between layers (see filling) and then
iced the cake, placing the remaining coconut on the cake. Allow to sit for 24 hours.
more time than box said. I then placed filling in between layers (see filling) and then
iced the cake, placing the remaining coconut on the cake. Allow to sit for 24 hours.
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