Coconut cake is my favorite kind of cake. It seems to be a love it or hate it kind of flavor, and I am definitely a lover! I made these cute little coconut cupcakes with cream of coconut inside the cake itself and in the frosting to give them a wonderful sweet coconut flavor. Some people like to toast the coconut on top, but I like it soft, so I left it beautifully snow-white!
Coconut Swiss Meringue Buttercream
4 large egg whites
1 tsp vanilla extract
1 tsp vanilla extract
1 cup (7 ounces) granulated sugar
pinch salt
4 sticks (16 ounces) unsalted butter, soft, cut into 16 pieces
pinch salt
4 sticks (16 ounces) unsalted butter, soft, cut into 16 pieces
1/4 cup cream of coconut
Place egg whites, vanilla, sugar, and salt in the bowl of your stand mixer and gently whisk over simmering water until sugar dissolves and mixture is 150 degrees, about 3-5 minutes. Place bowl on mixer and whip on high speed 7 minutes. Scrape down bowl. On medium speed, add butter 1 piece at a time, counting 10 seconds between additions. Mixture may look curdled. Increase speed to high and whip until it smooths out. Beat in cream of coconut until fully combined.
Place egg whites, vanilla, sugar, and salt in the bowl of your stand mixer and gently whisk over simmering water until sugar dissolves and mixture is 150 degrees, about 3-5 minutes. Place bowl on mixer and whip on high speed 7 minutes. Scrape down bowl. On medium speed, add butter 1 piece at a time, counting 10 seconds between additions. Mixture may look curdled. Increase speed to high and whip until it smooths out. Beat in cream of coconut until fully combined.
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