Coconut Cake With 7 minute Frosting Recipe
How to make Coconut Cake With 7 minute Frosting Recipe
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.
I greased and floured two “9-inch“ round cake pans gently.
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.
Then I added eggs, vanilla extract, and coconut flavoring to the mix, and beat well.
Then in a medium-sized dish, I stir in the flour, the baking soda, baking powder, and a pinch Of salt.
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.
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.
When finished, I cooled it absolutely and frosted it without fail with my 7-minute frosting.
I sprinkle with the shredded sweetened coconut immediately after frosting and I pressed the coconut into the sides.
Finally, at room temperature, I leave it covered for up to 2 days or in the refrigerator for up to 1 week.