![]() Scoop out remaining icing and cover top and sides. ![]() Take one cup frosting spread over bottom layer, sprinkle with toasted coconut. Once cake is cooled, place first layer upside down on cake plate. Increase speed to medium-high and beat until the mixture is fluffy, about 4 to 8 minutes. Reduce speed to medium-low and slowly add powdered sugar. Beat butter and cream of coconut in a large mixing bowl at medium-high speed until smooth, about 20 seconds.Stir coconut milk, extracts and salt together until the salt dissolves.Remove parchment paper, flip the cakes upright, and let them cool completely before frosting. Run a knife along edges then flip out onto the racks. Allow cake to cool for 10 minutes on wire rack.(rotate the cake pans 1/2 way through baking) Bake until wooden skewer inserted into center comes out with a few cake crumbs. ![]()
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