*Ingredients :
+For the cake:
°5 large egg whites
°½ cup of milk
°2 teaspoons vanilla extract
°3 cups cake flour
°2 and 1/3 cup sugar
°4 ½ teaspoons baking powder
°½ teaspoon of salt
° 2 sticks unsalted butter (8 oz) at warm room temperature
°1 c un-sweetened milk.coconut
°2 ½ cups sweetened shredded coconut to garnish the cake
*Methods :
1. Preheat oven 350F degrees. Butter the bottom of three 8-inch round cake pans. Line the bottom of each mold with a circle of parchment paper and butter the circle.
2. Put the egg whites in a bowl and whisk lightly. Add ½ cup milk and vanilla and whisk to combine; put aside.
3. In a large mixing bowl, combine the flour, sugar, baking powder and salt. With the mixer on low, beat the dry ingredients well to break up any lumps. Add butter and coconut milk on low speed and beat just to combine. Increase speed to medium and beat until light and fluffy, about 2 minutes.
4. Add egg white mixture in 2 or 3 additions, scraping down sides of bowl after each addition. Divide the batter between the moulds.
5. Baking for 30 min Let the cakes cool in their pans for 10 minutes. Then unmold the cakes and place them on a wire rack to cool completely.
6. To assemble cake, placing one layer, flat side up, on an 8-inch cake around. Cover this layer with 1 cup buttercream frosting. Spread it evenly to the edge of the cake. Then sprinkle ½ cup shredded coconut on top. Adding second layer also repeat process. Cover with the last layer of cake and frost the top and sides of the cake.
7. Place the remaining 1 ½ cups shredded coconut on a large baking sheet. Take the cake and hold it in the palm of one hand above the tray. Using the other hand, pick up the coconut and press it against the sides of the cake. Continue in this way until the sides of the cake are coated. Place the cake on a serving platter and sprinkle the remaining coconut on top of the cake. Refrigerate the cake for at least an hour to allow the frosting to firm up a bit.
+ Cheese-Cream Buttercream Frost
°12 ounces lightly chilled cream cheese
°1 stick butter plus 6 tablespoons butter (7 ounces) unsalted butter at room temperature
°1 cup icing sugar, sifted after measuring
°2 teaspoons granulated sugar
°¼ cup of water
°3 egg whites
1. Place cream cheese in the bowl of a mixer and beat on medium speed until lightly foamy and smooth. Adding butter 1-2 tsp at a time, mixing to smooth. Add icing sugar and vanilla and mix until fluffy. Set aside at room temperature while preparing the buttercream.
2. Combine granulated sugar and water in a small, heavy-bottomed saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook without stirring until the syrup reaches softball-grade 228 degrees F on a candy thermometer.
3. Meanwhile, place the egg whites in the mixer bowl and prepare the mixer. When the syrup is ready, put the mixer on medium heat and start mixing the egg whites. Slowly add the hot syrup to the whites, taking care not to pour over the beaters, it could splatter. When all the syrup is incorporated, increase the mixer speed to medium-high and beat the egg whites until the mixture cools and forms a stiff meringue.
4. With mixer on low, begin adding cream cheese mixture by spoonfuls. When everything is incorporated, increase the speed to medium and whisk until the frosting is smooth and frothy.
Enjoy !
