Ingredients
3/4 fl. of tea unsalted butter, softened
1 1/2 fl. tea sugar
1/2 fl. sour cream tea
3 large eggs, divided
1 Mr. gl. vanilla extract
2 Mr. gl. coconut extract
2 1/2 fl. teaspoon self-rising flour, sifted
1 Mr. gl. salt
1 Mr. p. baking powder
3/4 fl. buttermilk tea
1/2 fl. of sweet grated coconut tea
For the topping:
1 fl. of tea unsalted butter, softened
1/2 tsp. gl. salt
1 Mr. gl. vanilla extract
2 Mr. gl. coconut extract
2 Mr. p. milk cream
4 fl. of tea powdered sugar
1 fl. of sweet grated coconut tea
How to :
Lightly butter and flour a cake pan.
Beat the softened butter and sugar until smooth and creamy.
Add the cream, egg yolk and extract. Stir again.
Add half of the sifted flour, salt, baking powder and half of the buttermilk to the butter mixture. Mix gently.
Add the remaining flour and buttermilk and mix again. Put it aside.
Beat the egg whites and add to the cake mixture along with the grated coconut.
Spread the cake mixture into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out almost clean. Remove and let cool on a wire rack.
Beat the butter and salt until creamy. Add the extracts and cream and beat again. Slowly add the powdered sugar until smooth. Blend on high speed for 2-3 minutes or until fluffy and light. Spread the frosting on top of the cooled cake and cover with grated coconut.
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