5 egg whites left out in the open
°A quarter cup of milk
°Cup of unsalted butter, melted at room temp.
°One cup of sugar, granulated
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1/4 teaspoon of vanilla extract
•Aniseed oil, 1/2 teaspoon
2.25 cups of cake flour
°One spoonful of baking soda
°Kosher salt, 1/2 teaspoon
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In order to freeze: 1 cup of sweetened and shredded coconut
°One measuring cup of melted, unsalted coconut butter
Eight ounces of softened cream cheese, one packet
5-cups of sugar that has been powdered
* 1/2 cup of heavy cream
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2 cups of sweetened and grated coconut
Methods:
As for the cake:
In a separate bowl, whisk the egg whites with half a cup of buttermilk until just mixed. Put aside.
For 2 minutes, scraping down the sides of the basin occasionally, mix the butter, sugar, vanilla, and almond extract in a bowl on medium speed.
serve as required. Continue mixing after adding the dry ingredients. Whisk the egg whites into the batter until
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mixed thoroughly.Then, add the rest of the milk and beat, scraping bowl sides occasionally, for three to four minutes. Add
serve as required. Continue mixing after adding the dry ingredients. Whisk the egg whites into the batter until
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mixed thoroughly.Then, add the rest of the milk and beat, scraping bowl sides occasionally, for three to four minutes. Add
a coconut.
Apply baking spray to two 9-inch cake pans. After pouring the batter into the pans, bake them at 180°C for 26-28 minutes.
few minutes. Set aside to cool entirely on a rack after removal.In order to put it in frozen:
For three minutes, using the electric mixer’s paddle attachment, beat the cream cheese and butter. Combine with the powdered
both sweet and savory. If needed, scrape down the edges of the bowl while you continue to beat for an additional 4 to 5 minutes.
First, get a cake stand and set the cake base on top. Use a spatula to generously apply a layer of icing over the top.
dish scraper.After that, put the second layer of cake on top. Distribute the frosting evenly over the cake. In order to place the coconut on top
position the cake holder on top of a baking sheet (to collect any surplus coconut) and set the cake on its sides. Load up your palm with
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coconut and gently push down on the cake’s edges. Keep going until you’ve used all of the coconut.
filled out.Have fun!
