INSTRUCTIONS
Preheat the roaster to 350 ° and grease3
(9inch) round cutlet kissers . Line with diploma paper. Grease and flour diploma paper. Set away.
Allow egg whites to sit out at room temperature for 30 twinkles before using.
In a small coliseum, blend milk and vanilla together. Set away.
In a medium coliseum, beat adulation until delicate. Add sugar. Mix until light and ethereal. Add flour and baking greasepaint, into the adulation admixture, interspersing with the milk and vanilla admixture. Set away.
Beat egg whites until stiff peaks form. Fold gently into cutlet batter. Pour into set kissers . Spread with a spatula to cover kissers fully with batter.
Singe at 350 ° for roughly 30 twinkles or until a rustic toothpick fitted in the center comes out clean. Place on a cooling rack for 10 twinkles also remove from kissers , set galettes on a cooling rack and discard diploma paper.
For the Frosting Beat adulation until light and delicate. Add milk and vanilla and mix well.
Gently add powdered sugar and blend until well amalgamated.
Frost as soon as the cutlet has cooled. Garnish with coconut flakes.