*Ingredients :
+For cake:
°5 egg whites
°Half c milk
°2 teaspoons of vanilla extract
°3 cups of cake flour
°2 and 1/3 cup sugar
°4 & a half tsp baking powder
°Half a tsp of salt
°2 sticks (8 oz) un-salted butter
°1 c coconut milk
°2 1/2 cups sweetened coconut flakes for cake decorating
*Directions :
1. Preheat oven to 350°F. Grease the bottoms of three 8-inch round cake pans with butter. Cover the bottom of each pan with a circle of parchment paper and brush the circle with butter.
2. Put the egg whites in a bowl and whisk a little. add half a glass of milk and vanilla and mix well; Sit aside.
3. In bowl, blend flour, sugar, baking powder & salt. With mixer on low heat, beat dry ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat until combined. Increase speed to medium and beat until light and fluffy, about 2 minutes.
4. Add egg white mixture in 2 or 3 additions, scraping sides of bowl after each addition. Divide the mixture into the pots.
5. Bake for 30 minutes or until the cake inserted in the center comes out clean. Leave cake to cool in pans for 10 min. Then flip the cakes and place on a wire rack to cool completely.
6. To assemble cake, place one layer, flat side up, on an 8-inch pie pan. Covering this layer with a c butter cream. Distribute evenly to the edge of the cake. Then sprinkle half a cup of grated coconut on the face. Add the second layer and repeat the process. Put the last layer of cake and leave the surface and sides of the cake.
7. Place the remaining 1 cup of shredded coconut in a large baking tray. Pick up the cake and place it in the palm of one hand on top of the tray. Using the other hand, scoop the coconut and press it onto the sides of the cake. Continue this process until the sides of the cake are covered. Put the cake on a serving plate and sprinkle the rest of the coconut over the cake. Refrigerate the cake for at least an hour, to allow the cooler to set slightly.
+Butter and cheese cream
°12 ounces lightly cooled cream cheese
°1 stick butter plus 6 tsp (7 ounces) un-salted butter
°1 cup sifted confectioners' sugar after measuring
°2 teaspoons granulated sugar
°Half a cup of water
°3 egg whites
1. Placing cream cheese in bowl of a stand blender & beat on speed Add butter, 2 tablespoons at a time, and mix until smooth. Adding confectioners' sugar also vanilla and blend until fluffy. Set aside at room temperature while you make butter.
2. Combine granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue cooking, without stirring, until the syrup reaches a soft-ball stage of 228 degrees Fahrenheit on a candy thermometer.
3. In meantime, putting egg whites to mixer bowl and making mixer ready to go. When syrup is ready, turning mixer on med-low and begin mixing egg whites. Slowly add the hot syrup to the eggs being careful not to spill it over the beaters, as it may splash. When all the syrup is incorporated, raise mixer speed to medium and whisk in egg whites until mixture has cooled and meringue forms a stiffness.
4. With mixer on low heat, start adding cream cheese mixture with spoon. When everything is incorporated, raise the speed to medium and whisk until the garnish is smooth and fluffy.
Enjoy !
