For Coconut Milk Cake, preheat oven to 325. Grease and flour each 3 1/2 cup of 2 6 cup mini ball pans or 48 cake pop molds. In a large bowl whisk together the egg yolks, 1/2 cup of the sugar, and coconut oil. Add Coconut milk; whisk until just combined. In another large bowl sift together cake four, baking powder, and salt. Sift flour, baking powder and salt. Sift flour mixture over egg mixture. Using a rubber spatula, fold in flour mixture until smooth. In a medium bowl beat egg whites and cream of tartar with an electric mixer on high until foamy. Slowly add remaining 1/4 cup sugar; beat until med.-soft peaks form. Add on-third of the egg whites to batter; stir until no streaks of white remain. Gently fold in remaining egg whites and vanilla until completely combined. Spoon about 1/3 cup batter into each prepared ball cup or a rounded Tble. into each cake pop mold. Bake 18-29 mins for ball cup or 10-12 mins for molds or until toothpick inserted near center comes out clean. Remove from oven. Cool 5 mins on wire rack. Remove from pans, cool completely.
For Double Vanilla Frosting, in a large stainless-steel bowl combine egg whites and sugar. Set bowl over a large saucepan of simmering water. Whisk egg white mixture constantly until sugar melts and thermometer reads 160 about 7-10 mins. Remove bowl from saucepan. Using an electric mixer, beat mixture on high speed until it doubles in volume, holds a peak and is cool, about 12 mins. Reduce speed to med-low. Slowly beat in butter, a few pieces at a time. Using rubber spatula, fold in vanilla bean paste and vanilla.
To assemble , in a small bowl combine 1 cup frosting and strawberry preserves. Place filling in a pastry bag fitted with a small round tip. Insert tip of pastry bag into the center of the flat sides of cakes,squeeze to fill. Using frosting to attach two cakes, flat sides facing in. Using a small offset spatula, cover each snowball with remaining frosting. Press coconut flakes in an even layer to cover each snowball.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (46g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 76 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 30.8mg||9 %|
|Sodium 1773.9mg||61 %|
|Potassium 59.7mg||2 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.9g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 146
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!