coconut cake
INGREDIENTS
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3 cups (12 ounces) Queen Quinevere Cake Flour
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2/3 cup (2 1/2 ounces) coconut milk powder
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1/2 teaspoon salt
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4 teaspoons baking powder
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1/2 cup plus 2 tablespoons (5 ounces) unsalted butter
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1 1/2 cups (10 ounces) sugar
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6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
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1 1/2 cups (12 ounces) whole milk, at room temperature
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1 1/2 teaspoons vanilla extract
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4 drops coconut flavoring
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Coconut Frosting
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1 (14-ounce can) unsweetened coconut milk
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1/2 cup (1 stick, 4 ounces) unsalted butter
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5 1/2 cups (22 ounces) confectioners’ sugar, divided
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1/2 teaspoon salt
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1 teaspoon vanilla or 3 to 4 drops strong coconut flavoring
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Garnish
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1 1/2 cups (6 ounces) shredded sweetened
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