LOVING LIVING LOCAL – On today’s show, Biskie and Josh get messy in the kitchen to make Easter coconut cakes. Below is a list of ingredients and instructions.
INGREDIENTS: COCONUT CAKE
- 1 BOX (1 LB 2.25 OZ) BUTTER RECIPE YELLOW CAKE MIX
- 1/2 C. BUTTER, SOFTENED
- 3/4 C. CANNED COCONUT MILK (NOT CREAM OF COCONUT)
- 1/2 C. WATER
- 3 EGGS
- COCONUT FLAKES (FOR DECORATION)
- GREEN FOOD COLORING (FOR DECORATION)
INSTRUCTIONS FOR COCONUT CAKE:
- MIX DRY INGREDIENTS.
- MIX WET INGREDIENTS.
- ADD DRY AND WET INGREDIENTS INTO A LARGER BOWL, MIX UNTIL WELL INCORPORATED.
- POUR IN GREASED BAKING PAN OF YOUR CHOICE.
- FOLLOW BOX INSTRUCTIONS FOR BAKE TIME.
INGREDIENTS: BUTTERCREAM
- ½ C. (1 STICK) UNSALTED BUTTER SOFTENED
- 8 OZ CREAM CHEESE SOFTENED (BRICK-STYLE, NOT SPREADABLE)
- 1 TSP. VANILLA EXTRACT
- ¼ TSP. SALT
- 4 C. POWDERED SUGAR
- SPLASH OF LEMON JUICE
INSTRUCTIONS FOR BUTTERCREAM:
- COMBINE BUTTER AND CREAM CHEESE IN THE BOWL OF A STAND MIXER (OR YOU MAY USE AN ELECTRIC MIXER) AND BEAT UNTIL CREAMY, WELL-COMBINED, AND LUMP-FREE.
- ADD VANILLA EXTRACT AND SALT AND STIR WELL TO COMBINE.
- WITH MIXER ON LOW, GRADUALLY ADD POWDERED SUGAR UNTIL COMPLETELY COMBINED.
