3 tbsp ground medium roast coffee 5 tbsp hot milk 2 tbsp sugar 2/3 c corn syrup 6 tbsp butter ½ c coconut flakes 1 ½ c bakers flower ½ tsp baking soda 2 eggs 1 tsp Malibu coconut liquor FROSTING 8 tbsp soft butter or margarine 2 cups powdered (confectioners) sugar ½ c toasted coconut flakes Preheat oven to 325 degrees Grease and flower bottom of 8 inch square cake pan
Place coffee in small mixing bowl, and pour hot milk over coffee.
Cover and let stand 5 min Strain coffee, and set aside Mix sugar, corn syrup, and coconut Heat, stirring constantly, until butter and sugar are melted Add flour , baking soda, eggs, and 3 tbsp of coffee milk mixture. Spoon into cake pan.
Bake 45 minutes. Allow to cool in pan, then flip onto Cooling rack.
While cooling, place softened butter into mixing bowl, and beat until smooth and creamy. Fold in powdered sugar, and remainder of cof fee. Mix until smooth and creamy. Spread over top of cake, and de corate with toasted coconut.
Place coffee in small mixing bowl, and pour hot milk over coffee.
Cover and let stand 5 min Strain coffee, and set aside Mix sugar, corn syrup, and coconut Heat, stirring constantly, until butter and sugar are melted Add flour , baking soda, eggs, and 3 tbsp of coffee milk mixture. Spoon into cake pan.
Bake 45 minutes. Allow to cool in pan, then flip onto Cooling rack.
While cooling, place softened butter into mixing bowl, and beat until smooth and creamy. Fold in powdered sugar, and remainder of cof fee. Mix until smooth and creamy. Spread over top of cake, and de corate with toasted coconut.
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