Coconut CakeIngredients3 cups (360g

Coconut Cake
Ingredients
3 cups (360g) cake flour
1 Tbsp baking powder
1/2 tsp salt
2 cups (396g) granulated sugar
3/4 cup unsalted butter, at room temperature
1/4 cup canola oil
1 1/3 cups well shaken canned coconut milk, at room temperature*
2 large eggs, at room temperature, yolks and whites separated
1 tsp coconut extract
1/2 tsp vanilla extract
4 large egg whites, at room temperature
1/8 tsp cream of tartar
Coconut Cream Cheese Frosting
12 oz. cream cheese, nearly at room temperature
3/4 cup unsalted butter, at room temperature
1 tsp coconut extract
5 cups (596g) powdered sugar
1 1/2 cups shredded coconut
Directions
For the cake:
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must). Store in an airtight container.
For the Coconut Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream c

結果 (中文) 1:

Coconut CakeIngredients3 cups (360g) cake flour1 Tbsp baking powder1/2 tsp salt2 cups (396g) granulated sugar3/4 cup unsalted butter, at room temperature1/4 cup canola oil1 1/3 cups well shaken canned coconut milk, at room temperature*2 large eggs, at room temperature, yolks and whites separated1 tsp coconut extract1/2 tsp vanilla extract4 large egg whites, at room temperature1/8 tsp cream of tartarCoconut Cream Cheese Frosting12 oz. cream cheese, nearly at room temperature3/4 cup unsalted butter, at room temperature1 tsp coconut extract5 cups (596g) powdered sugar1 1/2 cups shredded coconutDirectionsFor the cake:Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).单独在碗中搅拌，用电动搅拌机，鞭 6 个蛋清与乳剂对中高速度直到僵硬 (但不是干) 峰形式。用橡皮刮刀，仔细折叠 1/3 的蛋清放入蛋糕面糊在时间和折只是结合后再加 (不要过度，将混合和紧缩蛋清)。把面糊在备好的蛋糕平底锅中。面糊传入均匀的一层，放入烤箱烤直到牙签插入蛋糕中心出来干净，大约 19 22 分钟。允许在蛋糕盘降温 5-10 分钟，然后运行小刀沿着边缘的蛋糕并反转每到架子上冷却。完全冷却到低胸的上衣，即使根据需要。弗罗斯特顶部的一层，添加另一个层和霜然后把顶部最后一层霜顶部和两侧。地方蛋糕站在镶边的烤板，撒上蛋糕，均匀地椰丝 (轻轻挤压两边要坚持。我只是做到了在边的烤盘为容易过清理-不是必须的)。在一个密闭的容器中存储。椰子奶油乳酪糖霜:在装有桨附件电动搅拌机碗，鞭打黄油和奶油 c

結果 (中文) 3:

椰子蛋糕
成分
（下）3杯面粉
1汤匙发酵粉
1 / 2茶匙盐2杯（
396克）砂糖
3 / 4杯无盐黄油，室温
1 / 4杯菜籽油
1 1 / 3杯罐装椰奶摇匀，室温*
2个大鸡蛋，在室温下，蛋黄和蛋清分开
1茶匙椰子提取物
1 / 2茶匙香草精，4大
蛋清，室温
1 / 8茶匙酒石
椰子奶油乳酪糖霜
12盎司奶油奶酪室温
，近3 / 4杯无盐黄油，室温
1茶匙椰子提取物
5杯（596g）糖粉
1 1 / 2杯椰丝
方向
的蛋糕：
预热烤箱350度。黄油3英寸的圆形蛋糕盘和一个圆形羊皮纸每行底，黄油羊皮纸和套锅放在一边。
过筛的面粉倒入大碗混合，然后加入发酵粉和盐混合，搅拌20秒。在一个电动搅拌机碗中，装有桨装置，将砂糖、黄油和低油混合在一起搅拌，直到很好地结合起来。加入蛋黄搅拌一次，每次加入后的组合（备用2蛋清），然后混合椰子和香草提取物。在三个不同的批次，开始和结束与面粉混合物，添加1 / 3的面粉混合物，交流与1 / 2的椰奶搅拌直到每加入组合（如果你没有桨附件，刮的碗，双方停止搅拌机和刮两侧和底部偶尔）。
在另一碗中混合，用电动搅拌机，搅拌6蛋清与鞑靼在中高速，直到僵硬（但不干）峰的形成。用橡皮刮刀，小心翼翼地折1 / 3的蛋清加入蛋糕糊的同时，折后再加混合（不要过度搅拌，将蛋清）。在准备好的蛋糕平底锅中把面团分。传播面糊成均匀的一层，放入预热好的烤箱直到牙签插入蛋糕中心出来干净，约19 - 22分钟。允许在蛋糕盘冷却5 - 10分钟，然后运行一刀沿边缘的蛋糕和反转每个到一个电线机架冷却。把切顶完全冷却至所需的一层，再加上另一层和霜层，然后用上一层和冻胀。把蛋糕站在一个有边的烤盘中，撒上椰丝饼均匀（轻压边坚持。我只是做了一个框更容易清理不必须的烤盘）。储存在密闭的容器。
的椰子奶油乳酪糖霜：
在装有桨附件电动搅拌机的碗，把黄油奶油C