FOR THE COCONUT CAKE:
– 2 ½ Cups.Of all-purpose flour.
– 2 ½ Tsp.Of baking powder.
– ½ Tsp.Of salt.
– 1 ½ Cups.Of granulated sugar.
– ½ Cup.Of unsalted butter, softened.
– 3 large eggs.
– 1 Tsp.Of vanilla extract.
– 1 Cup.Of coconut milk.
– ½ Cup.Of shredded coconut ( preferably sweetened).
FOR THE 7-MINUTE FROSTING:
– 1 ½ Cups.Of granulated sugar.
– ¼ Tsp.Of cream of tartar.
– Pinch of salt.
– ⅓ Cup.Of water.
– 2 large egg whites.
– 1 Tsp.Of vanilla extract.
FOR ASSEMBLY AND GARNISH:
– Shredded coconut (sweetened or unsweetened), for coating
– Additional shredded coconut, toasted, for decoration (optional)
Chewy Butter Pecan Cookiesi
Baked Chicken Tacos
Butterfinger Ecstasy Cake
How to Grow Cucumbers on a String: A Beginner’s Guide to Space-Saving Container Gardening
Baking soda emerges as a gardening ally with its diverse applications; discover ten clever ways to leverage this kitchen staple for optimal garden care.
My Husband Missed the Birth of Our First Child — After Discharge, I Returned to an Empty House and a Creepy Note in the Crib
