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1
MAKE CAKE
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2
Preheat oven to 350.
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3
Grease two 9 inche cake pans.
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4
Add the 3 tablespoons shredded coconut to the coconut milk and set aside to soak
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5
Separate egg whites into a medium bowl and egg yolks into a large bowl
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6
Beat egg whites with an electric mixer until stiff, set aside
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7
To the egg yolks add the sugar,salt and melted butter, beat until smooth.
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8
Stir the baking powder into the flour than add this, and the coconut milk with the shredded, coconut milk to the egg yolk mixture, beat until well combined.
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9
Fold the egg whites into the egg yolk batter until combined.
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10
Pour batter into prepared pans and bake abput30 to 40 minutes until a toothpick comes out clean cool before frosting
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11
FOR COCONUT BUTTER CREAM FROSTING
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12
Beat butter with an electric mixer until fluffy add sugar and coconut milk and vanilla beat until light and fluffy adding more coconut milk if dry, more sugar if wet.
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13
FROST COOLED CAKE WITH FROSTING
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14
Cover cake with plain sweetened coconut.
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15
MAKE COLORED COCONUT
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16
In 4 small bowls add 1 tablesppn water add drops of food color to each bowl, one drop is enough for primary colors add more to darken or change colors.
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17
Add 1 cup coconut to each bowl of color and mix well.
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18
Turn out on to plate to dry a bit.
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19
Decorate cake with colored coconut.
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20
I also decorated this cake with spring colored peanut M&M's
