Ingredients
- ▢6 Tablespoons unsalted butter softened to room temperature
- ▢⅔ cup canola oil or vegetable oil (160ml)
- ▢2 cup granulated sugar (400g)
- ▢1 cup sour cream (240g)
- ▢2 teaspoons vanilla extract
- ▢½ tsp coconut extract optional, if not using then use 1 Tbsp vanilla
- ▢2 ¾ cup all-purpose flour (344g)
- ▢1 teaspoon baking powder
- ▢½ teaspoon baking soda
- ▢1 teaspoon salt
- ▢6 large egg whites room temperature (½ cup or 122g), make sure there is not so much as a teeny tiny bit of yolk in with the egg whites or they will not whip properly.
FROSTING
- ▢¾ cup salted butter softened (170g)
- ▢9 Tablespoons shortening I use Crisco
- ▢1 ½ cups granulated sugar (300g)
- ▢4 Tablespoons all-purpose flour because of recent risk of flour contamination, I recommend heat-treating your flour before using (make sure to let it cool completely before using
- ▢1 cup coconut milk or you can use regular whole milk which is what my grandmother uses (235ml)
- ▢¾ teaspoon vanilla extract
- ▢18 oz frozen fresh shredded coconut thawed I’ve not had a lot of luck finding frozen coconut recently. You can substitute dried sweetened coconut, found in the baking section, instead. I usually only need about 3-4 cups and sometimes I will briefly pulse the shreds in the food processor to make them a little less stringy, though this is not required.
Recommended Equipment
- ▢Stand Mixer
Cook Mode
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