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:
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
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.
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.