Ingredients:
+ for cake:
° 5 Egg white,
°Degree of butter milk 3⁄4 ° C
° 3⁄4 cup unsalted butter, soft to room temperature
°1 cup 3⁄4 of granulated sugar
°1 teaspoon vanilla extract
°1 teaspoon almond extract 1⁄2
° 2 1⁄2 Cup Cake Flour
°1 tbsp baking powder
°1⁄2 teaspoon kosher salt
°1 cup grated and sweetened coconut
+ For Glass:
° 1⁄2 cup unsalted butter,
°1 pack (8 ounces) cream cheese, tender to room temperature
°1⁄4 cup heavy cream
°2 cups grated and sweetened coconut
* Methods
For cake:
Whisk the egg whites with 1⁄4 cup of yogurt in a small bowl until lightly combined. Set aside.
In a bowl, whisk the butter extracts, sugar, vanilla and almond for 2 minutes at medium speed, scraping the sides of the bowl as needed. Add dry ingredients and mix together. Whisk the egg white mixture until completely mixed. Add the rest of the milk and whisk for 3-4 minutes, scraping the sides of the bowl. Heart the coconut.
Sprinkle 2 9-inch cake pans with cooking spray. Pour the mixture onto the moulds and bake at 350 degrees for 26-28 million. Remove it and allow it to cool completely on a wire shelf.
In order to glaze:
Whisk the butter and cream cheese for 3 minutes using a whisk on an electric mixer. Add sugar powder and heavy cream. Multiply 4 to 5 minutes extra, scraping the sides of the bowl as needed.
Add a large amount of frost on top and smooth with a displacement spoon. Cover with the second layer of cake. Put frost all over the cake. To add coconut to the top and sides of the cake, place the cake holder on a baking tray (to help pick up excess coconut). Fill your hand with coconut and gently press the sides of the cake. Repeat until the required amount of coconut is placed.
Enjoy!
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