Old Fashioned Coconut Cake

+To prepare the cake:

°5 Egg whites at room temperature

°Half a cup of milk

°Cup unsalted butter, softened at room temperature

°1 cup granulated sugar

°1 teaspoon vanilla

°Half teaspoon almond extract

°2 cups cake flour

°1 tablespoon baking powder

°1/2 teaspoon kosher salt

°1 cup grated and sweetened coconut + To freeze:

°One cup unsalted softened coconut butter

°1 package (8 ounces) cream cheese, softened to room temperature

° 5 cups powdered sugar

° Half a cup of cream

° 2 cups grated and sweetened coconut

To make the cake:

Whisk the egg whites and 1/2 cup buttermilk in a small bowl until lightly combined. sit aside.

In a bowl, beat butter, sugar, vanilla, and almond extract on medium speed for 2 minutes, scraping down sides of

bowl as needed. Add the dry ingredients and mix until well combined. Beat the mixture with the egg whites until

completely combined.Add the remaining milk and beat for 3-4 minutes, scraping down the side of the bowl. Add

the coconut.

Spray 9-inch cake pans with baking spray. Pour the mixture into the tins and bake in a 180°C oven for 26-28

minutes. Remove and let cool completely on a rack.To freeze:

Beat butter and cream cheese with the paddle attachment of an electric mixer for 3 minutes. Add powdered

sugar and cream. Continue beating for another 4 to 5 minutes, scraping down the sides of the bowl if necessary.

To assemble, place a cake base on a cake stand. Pour a generous amount of frosting on top and spread it with a

spatula.Place the second cake layer on top. Spread the icing all over the cake. To arrange the coconut on the top

and sides of the cake, place the cake stand on a baking sheet (to catch any excess coconut). Fill your hand with

coconut and press lightly on the sides of the cake. Repeat until desired amount of coconut has been

applied.Enjoy!