Coconut Buttermilk Cake with White Chocolate Buttercream Mini Naked Cakes 

This is the large batch icing recipe I use so if your making not as much cake then cut the recipe in half! 

What you need:

Icing:

1 pound (4 cubes) soft unsalted butter


5 cups powdered sugar

1 TBL vanilla

1/2 cup heavy whipping cream

12 oz white choc (chips or bar) melted

Cake:

Unsalted Butter, At Room Temperature – 1 1/2 sticks

All-Purpose Flour – 2 Cups

Baking Powder – 1 1/2 Teaspoons

Salt – 1/2 Teaspoon

Granulated Sugar – 1 Cup

Vanilla Extract – 1 Teaspoon

Coconut extract – 1/2 Teaspoon

Large Eggs – 3

Buttemilk, Divided – 1 Cup plus 2 Tablespoons
Icing : mix in your mixer until has icing consistency – add more whipped cream if it’s too stiff.


CAKE:

1. Spray a pan with non stick cooking spray. Preheat oven to 350 degrees/

2. In a medium bowl combine flour, baking powder, and salt and set aside.

3. In t

4. Add vanilla and coconut extract to bowl. Add the eggs one at a time and mix well, scrapping down the bowl, after each addition.

5. Set the mixer to low and add the flour mixture in 3 additions, alternating with a total of 1 cup of buttermilk adding it in 1/2 cup additions, and mix until incorporated.

6. Using a large spoon mix in 1 1/4 cups of the coconut.

7. Pour batter into prepared  pan and bake in preheated oven for about 45-60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan set on a wire rack. Remove from pan and allow cake to cool completely.

8. Using a round glass or cookie cutter cut out little cake layers and place 3 together with icing in between them for a mini cake. Dust with icing sugar and your preferred toppings.

he bowl of a stand up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.



Enjoy!

Danielle


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