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Coconut And Espresso Cream Layer Cake

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Coconut And Espresso Cream Layer Cake

Ingredients

  • baking spray
  • 2 1/4 cups (about 11 1/4 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/4 cups (about 8 3/4 ounces) granulated sugar
  • 3/4 cup (about 5 1/4 ounces) coconut sugar
  • 1 cup (from 1 15-ounce can) sweetened cream of coconut
  • 4 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups sweetened flaked coconut
  • 3 tablespoons instant espresso powder
  • 1 tablespoon boiling water
  • 1/2 cup sweetened condensed milk
  • 3 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1/8 teaspoon salt
  • 3 cups heavy or whipping cream, chilled
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cocoa nibs (optional)
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Published 2014-09-09 13:28:40 (2 years ago).

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