Coconut Cake with White Chocolate Frosting | Cruise Scoop

Ingredients

• 2 1/4 cups (270 grams) cake flour, sifted
• 1 tablespoon (15 ml) baking powder
• 3/4 (3 ml) teaspoon table salt
• 5 large egg whites
• 1 large egg
• 3/4 cup (180 ml) Coco Lopez or coconut cream (the cream used for making Piña Coladas)
• 4 tablespoons (60 ml) water
• 1 teaspoon (5 ml) vanilla extract
• 12 tablespoons (170 grams) unsalted butter (1-1/2 sticks), cut into 12 pieces, softened, but still cool
• 1 cup (225 grams) granulated sugar