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.
