Ingredients
For cake:
5 egg whites, room temperature
3⁄4 cup of yogurt
3⁄4 unsalted glass of butter, soft to room temperature
1 cup 3⁄4 of granulated sugar
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
2 cups 1⁄2 cake flour
1 tbsp baking powder
1⁄2 teaspoon kosher salt
1 Cup Shredded Coconut Sweetened
For frost:
1⁄2 cup unsalted butter, soft
1 pack (8 ounces) cream cheese, tender to room temperature
5 Cups Sugar Powder
1⁄4 Heavy Cream Cup
2 cups shredded Indian nut
Methods
For cake:
Whisk the egg whites and a 1⁄4 glass of yogurt in a small bowl until lightly combined. Set aside.
In the mixing bowl, beat the butter, sugar, vanilla and almond extracts for 2 minutes at medium speed, scraping the sides of the bowl as needed. Adding dry ingredients & mix to combined. Whisk in the egg white mixture until fully mixed. Add the remaining milk and beat for 3-4 minutes, scraping the sides of the bowl. Fold the coconut.
Spraying 9-inch cake pan with baking spray. Pour the mixture into pans and bake in a 350 ° oven for 26-28 minutes. Take it out and cool it completely on a wire shelf.
For frost:
Whisk the butter and cream cheese for 3 minutes using the beating accessory on an electric mixer. Add sugar powder and heavy cream. Beat the extra 4-5 minutes, scraping the sides of the bowl as needed.
To assemble, place one layer of cake on the cake holder. Add a large amount of frost to the top and smooth with a compensation spoon. Top with a second layer of cake. Put frost on the whole 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 yourself
Enjoy !
