Coconut Cake

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Happy April everyone! I’m amazed how quickly this year is flying by.
Does it seem like as you get older time goes so much faster?
When you are young, the days are long and the years between birthdays seem like forever. The wait for Christmas morning feels like eternity.
I know ya’ll just want this recipe for Coconut Cake, but I do have a point to my story. I feel like I am one of those wise women now telling YOU a secret. Enjoy life. Embrace it. LIVE your life. Make memories.
Coconut Cake
yield: 12 SERVINGSprep time:20 MINUTEScook time:26 MINUTES
The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!

INGREDIENTS:

• FOR THE CAKE:
• 5 egg whites, room temperature
• 3/4 cup milk
• 3/4 cup unsalted butter, softened
• 1 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/2 cup cake flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup shredded, sweetened coconut
• FOR THE FROSTING:
• 1/2 cup unsalted butter, softened
• 2 packages (8 oz each) cream cheese, softened
• 6 cups powdered sugar
• 1/4 cup heavy cream
• 2 cups shredded, sweetened coconut

DIRECTIONS:

1. FOR THE CAKE:
2. Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
3. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
4. .....................

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