Cake:All-Purpose Flour - 2 3/4 Cups

Cake:
All-Purpose Flour - 2 3/4 Cups
Baking Powder - 1 Teaspoon
Baking Soda - 1/2 Teaspoon
Salt - 1/2 Teaspoon
Sugar - 1 3/4 Cups
Unsalted Butter - 1 Cup (2Sticks)
Sweetened Cream of Coconut-like Coco Lopez - 1 Cup
Large Eggs, Separated - 4
Vanilla Extract - 1 Teaspoon
Coconut Extract - 1/2 Teaspoon
Buttermilk, Well Shaken - 1 Cup
Frosting:
Cream Cheese, at Room Temperature - 2-8 Ounce Packages
Unsalted Butter, at Room Temperature - 1/2 Cup (1 Stick)
Powdered Sugar - 2-3 Cups
Sweetened Cream of Coconut-like Coco Lopez - 1/2 Cup
Vanilla Extract - 1 Teaspoon
Coconut Extract - 1/2 Teaspoon
Instructions

1. Preheat oven to 350 degrees. Spray 2- 9 inch cake pans with non-stick baking spray.

2. In a medium bowl, combine flour, baking powder, baking soda and 1/2 teaspoon salt and whisk; set aside.

3. In a large bowl , add sugar, butter and sweetened cream of coconut. Using an electric mixer beat until fluffy, about 3 minutes. Beat in egg yolks, one at a time. Add vanilla and coconut exracts. With mixer set on low, beat in dry ingredients and then buttermilk, each just until blended.

4. In another bowl, using clean and dry beaters, beat egg whites and a pinch of salt until they are stiff but not dry. Gently fold egg whites into cake batter.

5. Evenly divide batter between prepared cake pans. Bake in preheated oven for about 45 minutes or until toothpick inserted into the center comes out clean. Allow cake to cool in pans for 10-15 minutes then turn cakes out onto racks to cool completely.

6. When cakes are cool make the frosting; using an electric mixer beat cream cheese and butter together until they are just combined. Add cream of coconut, vanilla and coconut extracts and beat just until combined. Add 2 cups of powdered sugar and beat until all ingredients are just combined and smooth. Add more powdered sugar as needed to achieve desired consistency (Some readers found the frosting to be runny with only 2 cups of powdered sugar)

7. Frost cake and sprinkle coconut all over and gentle press it so it adheres to decorate.

結果 (中文) 1:

Cake:All-Purpose Flour - 2 3/4 CupsBaking Powder - 1 TeaspoonBaking Soda - 1/2 TeaspoonSalt - 1/2 TeaspoonSugar - 1 3/4 CupsUnsalted Butter - 1 Cup (2Sticks)Sweetened Cream of Coconut-like Coco Lopez - 1 CupLarge Eggs, Separated - 4Vanilla Extract - 1 TeaspoonCoconut Extract - 1/2 TeaspoonButtermilk, Well Shaken - 1 CupFrosting:Cream Cheese, at Room Temperature - 2-8 Ounce PackagesUnsalted Butter, at Room Temperature - 1/2 Cup (1 Stick)Powdered Sugar - 2-3 CupsSweetened Cream of Coconut-like Coco Lopez - 1/2 CupVanilla Extract - 1 TeaspoonCoconut Extract - 1/2 TeaspoonInstructions1. Preheat oven to 350 degrees. Spray 2- 9 inch cake pans with non-stick baking spray.2. In a medium bowl, combine flour, baking powder, baking soda and 1/2 teaspoon salt and whisk; set aside.3. In a large bowl , add sugar, butter and sweetened cream of coconut. Using an electric mixer beat until fluffy, about 3 minutes. Beat in egg yolks, one at a time. Add vanilla and coconut exracts. With mixer set on low, beat in dry ingredients and then buttermilk, each just until blended.4. In another bowl, using clean and dry beaters, beat egg whites and a pinch of salt until they are stiff but not dry. Gently fold egg whites into cake batter.5. Evenly divide batter between prepared cake pans. Bake in preheated oven for about 45 minutes or until toothpick inserted into the center comes out clean. Allow cake to cool in pans for 10-15 minutes then turn cakes out onto racks to cool completely.6、 蛋糕时酷制作糖霜;使用电动搅拌器，搅拌奶油奶酪和黄油一起直到只是结合在一起。添加奶油椰子、 香草以及椰子提取并搅拌均匀。加入 2 杯糖粉，打直到所有成分都已经只是联合和光滑。添加更多粉状糖以达到所需的一致性 (一些读者发现结霜要流鼻涕只有 2 杯糖粉)7.霜蛋糕，撒上的椰子所有以上和温柔都按它所以它坚持来装饰。

結果 (中文) 3:

蛋糕：
面粉2 3 / 4杯
烘焙粉1茶匙
苏打- 1 / 2茶匙盐1 / 2茶匙

糖1 3 / 4杯
无盐奶油1杯（2sticks）
甜椰子像Coco洛佩兹1杯
大鸡蛋奶油4、分离
香草精1茶匙
椰子提取物- 1 / 2茶匙
酪乳，摇匀1杯
结霜：
奶油奶酪，室温下
2-8盎司包无盐黄油，在室温下1 / 2杯（1棒）
糖粉2-3杯
奶油椰子像Coco洛佩兹- 1 / 2杯香草精1茶匙

椰子提取物- 1 / 2茶匙
指令

1。烤箱预热至350度。喷雾9 - 2英寸的蛋糕平底锅具无粘烘烤喷雾。在一个碗中，混合面粉，泡打粉，小苏打和1 / 2茶匙盐搅拌；搁置，3。在一个大碗里，加入糖，黄油和甜的奶油。用电动搅拌器打至蓬松，大约3分钟。打蛋黄，一次一个。加入香草和椰子exracts。用混合机低，打在干燥的原料，牛奶，每4

直到混合均匀。在另一个碗里，用清洁干燥的克星，打蛋清和少许盐，直到它们僵硬，但不干燥。轻轻地将蛋清分为蛋糕面糊。均匀地分在准备好的蛋糕盘之间。在预热好的烤箱中烤约45分钟或直到牙签插入中心出来干净。让蛋糕冷却10-15分钟，然后把锅里的蛋糕到架上完全冷却。

6。当蛋糕冷却使结霜；用电动搅拌机搅拌奶油奶酪和黄油一起直到他们只是组合。加入奶油椰子，香草和椰子提取物，并击败，直到组合。加入2杯加糖和搅拌，直到所有的成分都是公正的组合和光滑。添加更多的糖来达到所需的一致性（有些读者发现结霜是流只有2杯糖粉）

7。霜蛋糕，撒上椰子，并轻轻按它，所以它坚持装饰。