![]() ![]() You can also use a high speed electric mixer and a large mixing bowl. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. In a stand mixer fitted with a paddle attachment or a whisk attachment, cream together the butter and cream cheese. Place the second layer on top, top side up, and frost the top and sides. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Add the confectioners' sugar and mix until just smooth (don't whip!). Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.įor the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Pour the batter evenly into the 2 pans and smooth the top with a knife. Fold in the 4 ounces of coconut with a rubber spatula. Add the cream cheese and work it in don’t beat it in, just slowly mix with a wooden spoon. Cream until you have a smooth, soft buttercream consistency. Add the orange juice, if using, then the icing sugar. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Beat the softened butter to a soft and even consistency. In a separate bowl, sift together the flour, baking powder, baking soda and salt. The mixture might look curdled don't be concerned. Add the vanilla and almond extracts and mix well. In another bowl, add the buttermilk, vegetable oil and vanilla extract. COCONUT CREAM CHEESE FROSTING 1/2 cup butter softened 8 ounces cream cheese softened 1 teaspoon coconut extract 5 cups powdered sugar milk as needed. Add in coconut flakes to make this an even richer coconut flavor to the frosting. In a medium bowl, whisk the cake flour, baking powder, baking soda, lime zest and salt for 30 seconds. Add in 1/4 cup cream cheese to make this a coconut cream cheese frosting. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Grease and flour three 8×2 inch round pans. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Grease them again and dust lightly with flour. Grease 2 (9-inch) round cake pans, then line them parchment paper.
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