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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups sweetened shredded coconut
- 3 1/4 cups cake flour (sifted)
- 1 Tbsp. baking powder
- 1 1/4 tsp. salt
- 13.5 oz. coconut milk
- 1/4 cup cream of coconut (+ 2 tablespoons, stirred, sweetened, such as Coco Lopez)
- 5 egg whites
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 tsp. coconut extract (pure)
- 1 1/4 cups granulated sugar
- 2 sticks unsalted butter (at room temperature)
- 3 large eggs
- 1 1/2 cups sweetened shredded coconut
- 4 oz. unsalted butter (cubed)
- 1 1/4 cups heavy cream
- 3/4 cup granulated sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1 tsp. vanilla bean paste (or pure vanilla extract)
- 1 pinch kosher salt
- 1 stick unsalted butter (at room temperature)
- 8 oz. cream cheese
- 2 tsp. coconut extract (pure)
- 1 tsp. pure vanilla extract
- 16 oz. sugar (confectioners')
- 3 cups sweetened shredded coconut (plus more as needed, for garnish)
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