FOR THE COCONUT CAKE:
– 2 ½ Cups.Of all-purpose flour.
– 2 ½ Tsp.Of baking powder.
– ½ Tsp.Of salt.
– 1 ½ Cups.Of granulated sugar.
– ½ Cup.Of unsalted butter, softened.
– 3 large eggs.
– 1 Tsp.Of vanilla extract.
– 1 Cup.Of coconut milk.
– ½ Cup.Of shredded coconut ( preferably sweetened).
FOR THE 7-MINUTE FROSTING:
– 1 ½ Cups.Of granulated sugar.
– ¼ Tsp.Of cream of tartar.
– Pinch of salt.
– ⅓ Cup.Of water.
– 2 large egg whites.
– 1 Tsp.Of vanilla extract.
FOR ASSEMBLY AND GARNISH:
– Shredded coconut (sweetened or unsweetened), for coating
– Additional shredded coconut, toasted, for decoration (optional)
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
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