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Categories:
white chocolate water butter sugar eggs cake flour baking powder salt buttermilk vanilla almonds coconut flaked heavy whipping cream powdered sugar vanilla coconut flaked
Viewed: 39 - Published at: 6 years agoIngredients
- 13 pound white chocolate
- 1/2 cup water
- 1 cup butter, unsalted
- 2 cups sugar granulated
- 4 large eggs separated
- 2 1/2 cups cake flour sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup almonds chopped
- 1 cup coconut flaked
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1 cup coconut flaked
Method
- Heat oven to 350F (180C).
- Grease three 9-inch round cake pans.
- Line bottoms with wax paper.
- Grease paper.
- Put white chocolate and water into top of double boiler; cook Whisk until smooth; cool.
- Cream butter and 1 1/2 cups sugar in large mixer bowl until light and fluffy.
- Beat in egg yolks, one at a time, beating well after each addition.
- Sift flour with baking powder and salt.
- Add flour mixture to butter mixture in thirds, alternately with buttermilk, vanilla extract and white chocolate mixture, beating until smooth after each addition.
- Beat egg whites in small mixer bowl until soft peaks form.
- Gradually beat in remaining 1/2 cup sugar; beat until stiff but not dry.
- Fold into batter; gently fold in nuts and coconut.
- Spoon batter evenly into prepared pans.
- Bake until wooden pick inserted into center is withdrawn clean, 30 to 35 minutes.
- Cool on wire racks 10 minutes.
- Remove from pans; cool completely on wire racks.
- Remove wax paper.
- For frosting, beat cream until frothy.
- Beat in sugar and vanilla extract.
- Beat until soft peaks form.
- Fold in coconut.
- Put one cake layer onto platter; frost.
- Repeat layers.
- Frost top and sides of cake.
- Refrigerate up to 2 hours before serving.
