Coconut Cake

Happy April everyone! I’m amazed how quickly this year is flying by.

Does it seem like as you get older time goes so much faster?

When you are young, the days are long and the years between birthdays seem like forever. The wait for Christmas morning feels like eternity.

And then you have children. And the days with stomach bugs, sleepless nights, and crying babies drag on and on. And people warn you (wise wise women warn you) that you should embrace this time because before you know it, your children will be leaving the nest.

You give those wise women a side glance because on the surface, speeding through the sleepless night phase doesn’t sound so bad. Yet deep down, you don’t want that baby to grow up.

INGREDIENTS:
FOR THE CAKE:

• 5 egg whites, room temperature
• 3/4 cup milk
• 3/4 cup unsalted butter, softened
• 1 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/2 cup cake flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup shredded, sweetened coconut

FOR THE FROSTING:

• 1/2 cup unsalted butter, softened
• 2 packages (8 oz each) cream cheese, softened
• 6 cups powdered sugar
• 1/4 cup heavy cream
• 2 cups shredded, sweetened coconut

DIRECTIONS:
FOR THE CAKE:

1. Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
2. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
4. ..................................

for full recipes please see : www.shugarysweets.com

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