COCONUT CAKE WITH SEVEN-MINUTE FROSTING



 INGREDIENTS:

To grease the pans, I used Vegetable shortening, and I dust some flour on them.

2+1/2 Cups.Of All-purpose flour.

2 Cups.Of Granulated sugar.

1 Cup.Of Unsalted butter, soft at room temp.

1 Cup.Of Buttermilk.

5 large Eggs.

1 Tsp.Of Vanilla extract.

1 Tsp.Of Coconut extract.

1 Tsp.Of Baking soda.

1 Tsp.Of Baking powder.

1/4 Tsp.Of Salt.

FOR GARNISH, I USED:

2 Cups.Of Sweetened shredded coconut.

LET’S MAKE IT TOGETHER:

Step 1:

I greased and floured two “9-inch“ round cake pans gently.

Step 2:

I creamed the butter with sugar together in a big bowl with a medium-speed electric mixer for no less than 4 minutes, until extremely creamy.

Step 3:

Then I added eggs, vanilla extract, and coconut flavoring to the mix, and beat well.

Step 4:

Then in a medium-sized dish, I stir in the flour, the baking soda, baking powder, and a pinch Of salt.

Step 5:

At this point, I added the buttermilk and flour mixture to the butter mixture.
It takes around 3 minutes to beat with an electric mixer at moderate speed until thoroughly mixed and smooth.

Step 6:

And in the greased pans, I poured the batter, and I baked for 30 minutes in a preheated oven at 350 degrees for circular cakes, or until a toothpick inserted in the center comes out clean.

Step 7:

When finished, I cooled it absolutely and frosted it without fail with my 7-minute frosting.

Step 8:

I sprinkle with the shredded sweetened coconut immediately after frosting and I pressed the coconut into the sides.

Step 9:

Finally, at room temperature, I leave it covered for up to 2 days or in the refrigerator for up to 1 week.

ENJOY IT!

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