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We hope you got benefit from reading it, now let’s go back to coconut cake with whipped cream frosting 🤤🤤🤤 recipe. You can cook coconut cake with whipped cream frosting 🤤🤤🤤 using 10 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Coconut cake with whipped cream frosting 🤤🤤🤤:
- Use 283 grams unsalted butter
- Prepare 1 3/4-2 cups (400 grams) granulated sugar
- You need 6 large egg yolks
- You need 2 1/2 cups (266.5 grams) all purpose flour
- Prepare 1/2 teaspoon (4 grams) salt
- Take 2 teaspoons baking powder
- Prepare 1 cup (240 grams) coconut milk
- Provide 2 teaspoons vanilla extract
- Provide 6 large egg whites (beaten to soft peaks) - When beating egg whites to soft peak, separate them first when they are cold and let them sit in room temperature before beating them
- Get 1-1 1/2 cup coconut flakes, or more for garnishing
Instructions to make Coconut cake with whipped cream frosting 🤤🤤🤤:
- Bake 1- 1 ½ cup coconut flakes in the oven on 180 degrees C, for about 10 minutes until some parts turn brown. Let it cool. You may do this a couple of days in advance
- Pre-heat the oven to 160°C. Grease a 2 9 inch pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white – about 4 to 5 minutes.
- Stir in the egg yolks, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add coconut milk and vanilla extract.
- Continue mixing, then add coconut flakes well until everything is fully combined. Add coconut flakes, mix well.
- Using a mixer beat egg whites until you get a soft peak. Fold in with the rest of the batter. DO NOT over mix.
- Scrape down the sides of the mixing bowl. - Pour batter into the greased cake pans into 2 equal parts. Tap pans on work surface to eliminate any large air bubbles.
- Bake at 165 C until a tester inserted into the center comes out clean – about 30-35 minutes. Transfer to a wire rack.
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