Coconut Cakes with Mango-Pineapple Frosting

By Late2Serenity

If you don't have canning jars, use a 12-cup standard muffin pan lined with lightly-greased cupcake papers.

Ingredients

• cake
• 1 1/2 cups King Arthur Unbleached Cake Flour Blend
• 1/3 cup coconut milk powder
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon Cake Enhancer, optional; for lighter, fluffier texture
• 3 large egg whites
• 3/4 cup milk, at room temperature
• 3/4 teaspoon vanilla extract
• 2 drops coconut flavor
• 5 tablespoons unsalted butter
• 3/4 cup sugar
• frosting
• 1/2 cup unsalted butter
• pinch of salt
• 1 tablespoon meringue powder, optional; to stabilize the frosting
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners' or glazing sugar
• 3 tablespoons Mango Pineapple Sonoma Syrup

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease twelve 8-ounce canning jars; place them on a baking sheet.

2) To make the cake: Sift, then whisk together the first five ingredients; set aside.

3) Whisk together the egg whites, milk, and flavors; set aside.

4) Beat together the butter and sugar until the mixture is light and fluffy. Add the dry ingredients in three parts, alternating with the wet ingredients, mixing until combined.

5) Divide the batter equally among the jars.

6) Bake for 24 to 27 minutes, until the cakes spring back when lightly touched in the center, and the edges just begin to pull away from the sides of the jars.

7) Transfer the jars to a rack to cool completely. Leave the cakes right in the jars.

8) To make the frosting: Beat the butter until fluffy. Beat in the salt, meringue powder, and vanilla.

9) Add the sugar and syrup, and beat well. Pipe or spread the frosting onto the cooled cakes.