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Coconut cake with whipped cream frosting 🤤🤤🤤
Coconut cake with whipped cream frosting 🤤🤤🤤

Before you jump to Coconut cake with whipped cream frosting 🤤🤤🤤 recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.

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Foods made from whole grains are excellent for a fast snack. Starting your working day with a piece of whole grain toasted bread can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be fantastic for quick treats to eat on the go. Selecting whole grain snacks is always better than eating the refined grains we commonly obtain in our grocery stores.

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to coconut cake with whipped cream frosting 🤤🤤🤤 recipe. To make coconut cake with whipped cream frosting 🤤🤤🤤 you only need 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Coconut cake with whipped cream frosting 🤤🤤🤤:
  1. Provide 283 grams unsalted butter
  2. You need 1 3/4-2 cups (400 grams) granulated sugar
  3. Take 6 large egg yolks
  4. Take 2 1/2 cups (266.5 grams) all purpose flour
  5. Prepare 1/2 teaspoon (4 grams) salt
  6. Prepare 2 teaspoons baking powder
  7. Provide 1 cup (240 grams) coconut milk
  8. Prepare 2 teaspoons vanilla extract
  9. Get 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
  10. Take 1-1 1/2 cup coconut flakes, or more for garnishing
Steps to make Coconut cake with whipped cream frosting 🤤🤤🤤:
  1. 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
  2. Pre-heat the oven to 160°C. Grease a 2 9 inch pan generously with cooking spray and set aside.
  3. 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.
  4. 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.
  5. Continue mixing, then add coconut flakes well until everything is fully combined. Add coconut flakes, mix well.
  6. Using a mixer beat egg whites until you get a soft peak. Fold in with the rest of the batter. DO NOT over mix.
  7. 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.
  8. Bake at 165 C until a tester inserted into the center comes out clean – about 30-35 minutes. Transfer to a wire rack.

Its a sensuous white icing with fresh whipped cream, cream cheese, no butter and light on sugar—oh, and it pipes like a dream. Thick, luscious whipped coconut buttercream frosting. Perfect on top of cakes, cupcakes, or alone on a spoon! There's nothing better than this recipe for homemade Coconut Buttercream Frosting. It's a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon.

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