PIES AND TACOS
This Coconut Cake is the ultimate treat for anyone who loves the rich, tropical flavor of coconut.
Start by preparing the cake batter. Sift together the flour, cornstarch, baking powder, baking soda, and salt, then set aside. Beat the butter until creamy. Add the oil and sugar, and beat until light and fluffy. Next, add the egg whites. Whisk well.
Incorporate the coconut yogurt, vanilla, and coconut extract, mixing until smooth. Gradually add half of the coconut milk. Add half of the dry ingredient mixture, mix just until combined, then repeat. Gently fold in the shredded coconut.
Divide the batter evenly between the prepared pans and smooth down for an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
In a saucepan, combine the sweetened condensed milk, butter, shredded coconut, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
In a stand mixer bowl, beat the butter, then add the cream cheese and beat until smooth. Gradually add 4 cups of powdered sugar. Add the coconut milk and coconut extract, mixing until smooth. For easier application, transfer some frosting to a piping bag with a round tip.
When assembling the cake, use the Coconut Cream Cheese Frosting, and the Coconut Filling. Feel free to press shredded coconut on the sides and to decorate the cake with Coconut Brigadeiros.
This Coconut Cake is a moist and fluffy dessert layered with creamy coconut filling.