FOR THE COCONUT CAKE:
Advertisement:– 2 ½ Cups.Of all-purpose flour.
– 2 ½ Tsp.Of baking powder.
– ½ Tsp.Of salt.
– 1 ½ Cups.Of granulated sugar.
Advertisement:– ½ Cup.Of unsalted butter, softened.
– 3 large eggs.
– 1 Tsp.Of vanilla extract.
– 1 Cup.Of coconut milk.
Advertisement:– ½ Cup.Of shredded coconut ( preferably sweetened).
FOR THE 7-MINUTE FROSTING:
– 1 ½ Cups.Of granulated sugar.
Advertisement:– ¼ Tsp.Of cream of tartar.
– Pinch of salt.
– ⅓ Cup.Of water.
– 2 large egg whites.
– 1 Tsp.Of vanilla extract.
FOR ASSEMBLY AND GARNISH:
Advertisement:– Shredded coconut (sweetened or unsweetened), for coating
– Additional shredded coconut, toasted, for decoration (optional)
Advertisement:
Thanks for your SHARES!
Fried Peanut Butter & Jelly
Breaking: Garth Brooks Quits Country Music: “Nobody Listens To Me Anymore
Do You Have 1 Orange and Milk? Make This Delicious Dessert! A New Way to Eat Flan with Few Ingredients
HAMBURGER CASSEROLE
Vegetable Beef Soup
Am I Wrong for Calling Out My Wife for Firing Our Teenage Babysitter?