Seven-minute coconut cake with frosting
ingredients
1 cup butter - do not use margarine
2 c sugar
1 c butter, I use Bulgarian
3 c all-purpose flour
1 teaspoon of baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons of vanilla
6 large egg whites, coarsely beaten
sugar glaze
1 cup of sugar
1/3 c water
1 tablespoon of shredded coconut
Coconut butter frosting
1 c butter, room temperature
4 1/2 cups of powdered sugar
4-6 tablespoons evaporated milk or half-and-half
1 teaspoon vanilla
3/4 teaspoon of almond extract
1 cup shredded coconut
directione
1. Preheat oven to 350 degrees. Preparing 2 9-inch saucepans or 9-by-13-inch skillets with nonstick spray and flour. creamy butter Gradually add the sugar, while constantly creaming.
2. Mix the dry ingredients together in a separate bowl.
3. Alternately, add the curd and dry ingredients to the butter mixture.
4. Add the vanilla and stir well the beaten egg whites. Pour into prepared pan. Bake in a 350 degree oven for 35-40 minutes. Don't over-bake. When done, remove from the oven and allow to cool for 10 minutes. Meanwhile, make the sugar glaze.
5. Mix 1 cup of sugar, 1/3 cup of water and 1 tsp. coconut in a small saucepan. Boil for two minutes or until thick. Place one layer of cake on the cake plate. Using a fork, poke some holes in the cake. Spread a small amount of glaze over the cake and coat it lightly on the top and sides (you won't use all of the glaze.)
6. Make the Coconut Butter Cream: Creamy butter. Add vanilla to the milk. Gradually add the sugar, alternating with the milk, ending with the sugar. beat until smooth. Spread the icing on the bottom layer of the cake.
7. Place the second layer on top of the frosting. Repeat with a light sugar coating on the top layer. Then put buttercream on top and sides. Sprinkle coconut on top and sides of the cake.
Enjoy!
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