Coconut Cake with Buttercream Frosting

Coconut Cake with Buttercream Frosting
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon cake flour
  • ¼ teaspoon coconut extract (optional)
  • ¼ cup egg substitute
  • 6 tablespoons butter, softened
  • 2 large eggs
  • ¾ cup light coconut milk
  • 1 cup sugar
  • + 14 more ingredients
    • Cake:
    • ¼ cup water
    • ¼ teaspoon coconut extract
    • 2 ½ cups cake flour (about 10 ounces)
    • Frosting:
    • 2 cups sugar
    • ¼ cup butter, softened
    • ½ teaspoon cream of tartar
    • Cooking spray
    • 2 teaspoons baking powder
    • 3 tablespoons toasted flaked sweetened coconut
    • 1/8 teaspoon salt
    • 5 large egg whites
    • ½ teaspoon salt

Preheat oven to 350°. To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flo...

View full recipe at My Recipes

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