*Ingredients :
+For cake:
°5 egg whites
°Half a c of milk
°2 tsp vanilla extract
°3 c of cake flour
°2 & 1/3 cup sugar
°4 and a half teaspoons of baking powder
°Half a teaspoon of salt
°2 stick (8 oz) butter
°1 c un-sweetened coconut milk
°2 1/2 cups sweetened coconut flakes for cake decorating
*Methods :
1. Preheat oven to 350°F. Grease the bottoms of three 8-inch round cake pans with butter. Cover the bottom of each pan with a circle of parchment paper and brush the circle with butter.
2. Put the egg whites in a bowl and whisk a little. add half a glass of milk and vanilla and mix well; Sit aside.
3. In bowl, mix flour, sugar, baking powder also salt. With blender on low heat, beat dried ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat until combined. Increased speed to medium and beat to light and fluffy, for 2 minutes.
4. Adding egg white mix in 2 or 3 add, scraping sides bowl after every add. Divide the mixture into the pots.
5. Bake for 30 minutes or until the cake inserted in the center comes out clean. Leave cake to cool in pans for 10 minutes. Then flip the cakes and place on a wire rack to cool completely.
6. To assemble cake, place one layer, flat side up, on an 8-inch pie pan. Covering this layer with a c of butter cream. Distribute equally to the edge cake. Then sprinkling half a cup of grate coconut on face. Adding second layer also repeat process. Put the last layer of cake and leave the surface and sides of the cake.
7. Placing rest 1 c of shredded coconut in baking tray. Pick up the cake and place it in the palm of one hand on top of the tray. Using the other hand, scoop the coconut and press it onto the sides of the cake. Continune this process until sides of cake are covered. Put the cake on a serving plate and sprinkle the rest of the coconut over the cake. Refrigerate cake about at least an h, to allow cooler to set.
Butter and cheese cream
12 ounces cream cheese, lightly chilled
1 stick butter plus 6 tablespoons (7 ounces) butter
1 cup sifted confectioners' sugar after measuring
2 teaspoons granulated sugar
Half a cup of water
3 egg whites
1. Placing cream cheese in the bowl of a stand blender and beat on speed until thin and slightly soft. Add butter, 2 tablespoons at a time, and mix until smooth. Add the sugar and vanilla and mix until the mixture is fluffy. Set aside at room temperature while you make butter.
2. Combine granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue cooking, without stirring, until the syrup reaches a soft-ball stage of 228 degrees Fahrenheit on a candy thermometer.
3. In meantime, putting egg whites into the blender bowl & making mixer ready to go. When syrup is ready, turning mixer on med-low and start mix the egg whites. adding hot syrup to eggs being careful not to spill it on beaters, as it may splash. When all the syrup is incorporated, raise mixer speed to medium and whisk in egg whites until mixture has cooled and meringue forms a stiffness.
4. With mixer on low heat, start adding cream cheese mixture with spoon. When everything is incorporated, raise the speed to medium and whisk until the garnish is smooth and fluffy..
Enjoy !
