1-1/2 cups sugar6 egg whites, room temperature
2 whole eggs, room temperature
1 Tbls. coconut emulsion
1 tsp. vanilla extract
3 cups (339 g) cake flour
1 Tbl. baking powder
1/2 tsp. salt
1 cup canned coconut milk (be sure to stir can before measuring)
Pre-heat oven to 350 degrees. Grease and flour a sheet pan. Beat butter and sugar for a while until light and fluffy. Gradually add the egg whites and whole eggs, scraping down the bowl. Beat some more plenty. Add the coconut emulsion and vanilla.
Whisk together dry ingredients in separate bowl. With mixer on low, alternatively add flour mixture with canned coconut milk. Mix until combined, but don't overmix. Pour into pan and bake 20-23 minutes until it barely pulls away from the sides of the pan and is done. Allow to cool before frosting.
Coconut-Cream Cheese frosting:
3 cubes real butter
4 oz. cream cheese, softened
1/4 cup cream of coconut (squirt bottle...not can)
Coconut-Cream Cheese frosting:
3 cubes real butter
4 oz. cream cheese, softened
1/4 cup cream of coconut (squirt bottle...not can)
1 Tbl. coconut emulsion
6 cups powdered sugar
6 cups powdered sugar
Beat butter and cream cheese on high for several minutes. Add rest of ingredients and then beat again for a while until light and fluffy. Spread over cooled cake.
Toasted Coconut:
Spread 1-1/4 cups sweetened shredded coconut (1/2 cup for cupcakes) on a baking sheet at bake at 350 degrees, stirring and turning every 5-10 minutes until toasted golden brown.
To cut sheet cake into pretty circles:
After cooling, frosting, and decorating the sheet cake, put it in the freezer for up to an hour. When it is partially frozen, use a metal biscuit-cutter to cut it into desired sizes of circles: larger for single-serving desserts; smaller for bite-sized hand-held treats.
Toasted Coconut:
Spread 1-1/4 cups sweetened shredded coconut (1/2 cup for cupcakes) on a baking sheet at bake at 350 degrees, stirring and turning every 5-10 minutes until toasted golden brown.
To cut sheet cake into pretty circles:
After cooling, frosting, and decorating the sheet cake, put it in the freezer for up to an hour. When it is partially frozen, use a metal biscuit-cutter to cut it into desired sizes of circles: larger for single-serving desserts; smaller for bite-sized hand-held treats.
