TRENDING COCONUT VELVET CAKE
Tuesday, August 20, 2019
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Ingredients
FOR THE CAKE
- 1¼ cups sifted all purpose flour
- 1½ cups sifted cake flour
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ⅓ cup vegetable oil
- ⅓ cup vegetable shortening at room temperature
- 1 tsp good quality vanilla extract
- 2 tsp pure coconut extract
- 3 large eggs
- 1½ cups coconut milk
- ¼ cup milk
- Approximately ¼ to ⅓ of a cup dried coconut to add to the batter, (optional)
FOR THE FROSTING
- 4 egg whites
- ¼ tsp cream of tarter
- 1 tsp vanilla extract
- 1½ tsp pure coconut extract
- 1¼ cups sugar
- ½ cup corn syrup
- ¼ cup water
- Approximately 1 cup dried coconut, (sweetened or unsweetened, your choice)
Instructions
TO MAKE THE CAKE
- Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda, baking powder, salt and sugar, Set aside.
- In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and coconut extract. Beat well at high speed with whisk attachment until light and fluffy
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