sugar reduced
用料
| cake | |
| sugar | 1/2 cup |
| unsalted butter, room temperature | 1/2 cup (1 stick) |
| large egg yolks | 3 |
| all purpose flour | 1 cup |
| flaked Coconut | 2/3 cup |
| buttermilk | 1/2 cup |
| baking soda | 1/2 tsp. |
| large egg whites, room temperature | 2 |
| frosting | |
| powdered sugar | 1/4 cup |
| cream cheese, room temperature | 4 oz. (1/2 pack) |
| unsalted butter, room temperature | 1/4 cup (1/2 stick) |
| vanilla extract | 1 tsp. |
| flaked coconut | for dusting |
Classic Coconut Cake的做法
Preheat oven to 350°F.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend.
Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition.
Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.
Bake cakes, about 45 minutes.
Frost.