Ingredients

The following ingredients have 36 Servings
  • 3 cup cake flour ((360 grams))
  • 1 Tbsp baking powder
  • 1 teaspoon kosher salt
  • 1 cup full-fat canned coconut milk (well shaken)
  • ¾ cup egg whites ((180 grams) about 5-6 large eggs)
  • 2 teaspoon pure vanilla extract
  • ¾ cup unsalted butter ((170 grams), room temp, softened)
  • 1 ½ cup granulated sugar ((300 grams))
  • ½ cup macapuno string*
  • 2 cup heavy cream (or heavy whipping cream, very cold)
  • ¼ cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • assorted fresh berries (as needed)

Instruction

  • Preheat oven to 350°F. Butter and lightly flour three 6-inch round cake pans. Line bottom with parchment paper. Set aside.
  • Whisk together cake flour, baking powder, and salt. Set aside.
  • In another bowl, mix together coconut milk, egg whites, and vanilla extract until smooth. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until smooth. Scrape down sides of bowl as needed to ensure thorough mixing.
  • Alternate adding dry and wet ingredients to the mixing bowl. Add ⅓ of dry flour mixture. Mix on on low speed while adding ½ of liquid mixture. Add another ⅓ dry mixture and follow with remaining ½ of liquid mixture. Add remaining ⅓ of dry mixture. Batter will be thick. Scrape down sides of bowl as needed.
  • Divide batter evenly among prepared cake pans ( about 390 grams of batter per pan). Use a mini offset spatula or the back of a spoon to spread batter into an even layer. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan for 5 minutes. Run a mini offset or knife along cake pan edges to loosen cake. Unmold cake and cool to room temperature on wire rack.