Instr101
How to make coconut cake
Triple layer coconut cake is a piece of heaven, and is not very hard to make, this will be a step by step instruction on making one. The first step is to combine the dry ingredients, spoon flour mixture onto a square of waxed paper. Then, using waxed paper as a funnel for flour, add flour mixture and milk to butter mixture,placing the beaters on low after each addition until allcombined, the texture should be very smooth. Step two, divide batter among three pans. Bake until top puffs back when touched,Then cool the layers in pans on wire racks. Remove the cake layers from pans; peel off waxed paper and discard. The third step consists of the icing process,start by the simple task of leaving two egg whites out at room temperature, measure out a half cup of cocount juice, combine sugar,cream of tartar and the coconut water that was previously measured out, combine cook mixture over stove until sugar is fully dissolved, allow the mixture to boil without stirring for around 10 minutes. While the syrup is boiling, start beating the egg whites until they are frothy, adding salt until it starts to devolop a harder texture, then slowly pour in the hot boiling syrup. Place two teaspoons of vanilla and beat until light and fluffy, place icing in fridge for a slight cooldown before use. Lastly its time to assemble the multi layer cake, start on the bottom, covering the top of the layer with frosting that was just made, then sprinkle shredded coconut and place other layer on top, follow this procedure on all three layers.When all layers are intact, cover exposed cake with remaining amount of icing, and spread fresh shredded coconut on entire cake, that leaves nothing left but to enjoy a
masterpiece!
Triple layer coconut cake is a piece of heaven, and is not very hard to make, this will be a step by step instruction on making one. The first step is to combine the dry ingredients, spoon flour mixture onto a square of waxed paper. Then, using waxed paper as a funnel for flour, add flour mixture and milk to butter mixture,placing the beaters on low after each addition until allcombined, the texture should be very smooth. Step two, divide batter among three pans. Bake until top puffs back when touched,Then cool the layers in pans on wire racks. Remove the cake layers from pans; peel off waxed paper and discard. The third step consists of the icing process,start by the simple task of leaving two egg whites out at room temperature, measure out a half cup of cocount juice, combine sugar,cream of tartar and the coconut water that was previously measured out, combine cook mixture over stove until sugar is fully dissolved, allow the mixture to boil without stirring for around 10 minutes. While the syrup is boiling, start beating the egg whites until they are frothy, adding salt until it starts to devolop a harder texture, then slowly pour in the hot boiling syrup. Place two teaspoons of vanilla and beat until light and fluffy, place icing in fridge for a slight cooldown before use. Lastly its time to assemble the multi layer cake, start on the bottom, covering the top of the layer with frosting that was just made, then sprinkle shredded coconut and place other layer on top, follow this procedure on all three layers.When all layers are intact, cover exposed cake with remaining amount of icing, and spread fresh shredded coconut on entire cake, that leaves nothing left but to enjoy a
masterpiece!