TO MAKE THE CAKE YOU’LL NEED:
+ 5 egg whites.
+ 3/4 C.Of milk.
+ 3/4 C.Of softened unsalted butter.
+ 1+3/4 C.Of granulated sugar.
+ 1 tsp vanilla extract.
+ 1/2 tsp almond extract.
+ 2+1/2 C.Of cake flour.
+ 1 Tbsp baking powder.
+ 1/2 tsp kosher salt.
+ 1 C.Of -shredded-sweetened coconut.
AND FOR THE FROSTING:
+ 1/2 C.Of softened unsalted butter.
+ 2 PKG.Of softened cream cheese.
+ 6 C.Of powdered sugar.
+ 1/4 C.Of heavy cream.
+ 2 C.Of -shredded-sweetened coconut.
PREPARATION:
HOW TO MAKE THE CAKE:
+ Step I_In a small bowl, whisk the egg whites and 1/4 cup of the milk together until completely mixed.
+ Step II_Beat the softened butter, white sugar, vanilla, and almond extracts in a medium-speed mixing bowl for 2 minutes, scraping the sides of the bowl as necessary.
+ Step III_Add the dry ingredients and stir until mixed. Beat in the mixture of white eggs until thoroughly mixed.
+ Step IV_Add the leftover milk and beat the sides of the bowl for 4 minutes, scraping off. Fold the coconut in.
+ Step V_With baking oil, spray two 9“cake pans.
+ Step VI_Spread the batter into the pans and bake for 20 to 25 minutes in a 350-degree oven. Remove and cool on the wire rack absolutely.
FOR THE FROSTING:
+ Step VII_Using the whisk device on an electric mixer to mix the butter and cream cheese for 3 minutes. Add the sugar powder and heavy cream. Beat for 5 more minutes, as needed, scraping down the sides of the bowl.
+ Step VIII_Place one level of cake on a cake stand to assemble. Using an offset spatula to apply a significant amount of frosting to the surface and smooth it. Cover that with the cake’s second layer. On the whole, cake, add frosting. Place the cake stand on a baking sheet and apply the coconut to the top and sides of the cake.
+ Step IX_Cover the hand with coconut and softly press into the cake’s edges. Repeat until the amount of coconut required is added.
SAVE THE RECIPE TO MAKE IT LATER, THE CAKE IS INCREDIBLY DELICIOUS!!!
